Who doesn’t love a good roast chicken dinner? No one I know thats for sure. This is a nice simple recipe that’s a absolute winner every time, this is our new go to recipe when we want a roast chicken, not matter what the occasion.
We generally buy a bigger bird than we need and keep it for left overs for the following couple of days. Cooking times will vary with the size of chicken you have, so a bit of common sense and a thermometer will let you know when its cooked.
We had a medium sized chicken and it took and an hour and forty five minutes to cook. I have used preserved lemons, but normal lemons will work just as good…. well almost.
- 1 whole chicken
- knob of butter
- 3 garlic cloves crushed
- 2 persevered lemons
- Pre-heat the oven to 170C, take the chicken out of the fridge and let it sit at room temperature for half an hour or so.
- Just before we are about to put the chicken in the oven, combine the butter, garlic and thyme. Make a little cut on the skin of the chicken at the top of the breast, do this on either side, big enough to get your finger in and wiggle it about. Split the garlic mixture in half and push into under the skin where you have made the cuts.
- Push the lemons up the bum of the chicken place in a baking tray with a splash of water from the kettle, then cover with tin foil.
- Cook for an hour, take the chicken out the oven, discard the foil and baste the chicken in its juices. Put back into the oven until cooked and a lovely golden brown colour.