Lemon Thyme Roast Chicken

1. Preheat the Oven

• Heat Oven: Start by setting your oven to 200°C (180°C fan/gas 6). This ensures it’s hot enough for roasting the chicken.

2. Prepare the Butter Mixture

• Mash the Butter: In a small bowl, take 50g of softened butter and add one-third of the fresh thyme leaves (reserve the rest for later).
• Add Garlic and Lemon: Mash in 1 garlic clove (previously crushed) and the juice from half a lemon.
• Season: Sprinkle in a pinch of salt and pepper, mixing everything until well combined. Set this flavorful butter mixture aside.

3. Prepare the Chicken

• Loosen the Skin: With clean hands, gently slide your fingers under the skin of the chicken breast to create a pocket. Be careful not to tear the skin.
• Fill with Butter: Take the majority of the butter mixture and carefully push it into the pocket you just created, spreading it evenly under the skin. This will help keep the meat moist and flavorful as it cooks.
• Rub Remaining Butter: Use the leftover butter to rub all over the outside of the chicken, ensuring it’s well coated.
• Stuff the Cavity: Take the remaining lemon halves, the leftover thyme leaves and stalks, and the remaining 3 whole but crushed garlic cloves, and stuff them inside the chicken’s cavity. This will infuse more flavor into the meat as it roasts.

4. Arrange Vegetables

• Prepare Roasting Tin: In a small roasting tin, scatter 2 roughly chopped carrots, 1 roughly chopped onion, and 2 bay leaves evenly across the bottom. These will not only add flavor but also create a bed for the chicken to sit on.
• Place the Chicken: Carefully set the chicken on top of the vegetables, positioning it breast-side up.

5. Roast the Chicken

• Roast: Place the roasting tin on the middle shelf of your preheated oven and roast the chicken for 1 hour 30 minutes.
• Baste: After about 40 minutes, carefully open the oven and use a spoon to baste the chicken with the buttery juices that have collected in the tin. This helps achieve a crispy, golden skin.
• Check for Doneness: Near the end of the cooking time, check if the chicken is done. The skin should be dark golden brown and crispy, and when you pierce the thigh with a skewer, the juices should run clear.

6. Rest the Chicken

• Remove from Oven: Once the chicken is cooked, take it out of the oven and let it rest in the tin for about 5 minutes. This allows the juices to redistribute throughout the meat.
• Remove Stuffing: Using tongs, gently pull out the lemons, garlic, and thyme from the cavity and place them in the roasting tin.
• Transfer Chicken: Lift the chicken onto a serving platter, letting any remaining juices drip into the tin. Let the chicken rest for at least 15 minutes before carving. This resting period keeps the meat juicy.

7. Make the Gravy

• Squeeze Lemon Juice: Squeeze the juice from the cooked lemon halves into the roasting tin, discarding the skins afterward. This adds a nice acidity to the gravy.
• Heat the Tin: Place the roasting tin on low heat on the stovetop to warm up the drippings.
• Add Flour: Sprinkle in 1 tablespoon of plain flour, stirring it into the drippings. Cook for about 1-2 minutes until it turns a light golden brown, which helps thicken the gravy.
• Add Stock: Gradually pour in 250ml of chicken stock, stirring continuously to avoid lumps. Let it cook for a few minutes until it thickens slightly.
• Optional Soy Sauce: If you prefer a darker gravy, add a splash of soy sauce for extra flavor and depth.
• Strain the Gravy: Finally, strain the gravy into a jug to remove any solid bits, ensuring a smooth texture, and serve it alongside the chicken.

Enjoy your delicious Lemon Thyme Roast Chicken!