تتبيلة خلّ التفاح والزعتر - صلصة للدجاج

British 15 Mins Prep · 105 Mins Cook

1. In a saucepan, combine the sugar and the fresh thyme leaves. Add enough apple juice to the saucepan to completely cover the sugar and thyme. Heat the mixture over a medium heat, stirring continuously until the sugar dissolves completely. Allow the syrup to gently simmer for approx. 5-7 minutes to infuse the thyme flavour into the mixture.
2. Zest the lemon and add it to the saucepan along with the apple cider vinegar and the remaining apple juice. Bring the mixture to a gentle simmer over a medium heat, allowing the flavours to combine. Stir occasionally and let it simmer until the glaze thickens slightly, approx. 8-10 minutes. Season the glaze with salt and pepper. Set it aside while you prepare the chicken.
3. Leave the chicken at room temperature for 1 hour before cooking.
4. Preheat the oven to 180°C, gas mark 4.
5. Brush the chicken with the olive oil to enhance browning and prevent sticking. Season the chicken generously with salt and pepper, both inside and outside the cavity. Place the seasoned chicken on a roasting rack inside a roasting pan, breast side up. Brush the chicken with a generous amount of the glaze, making sure to coat it evenly.
6. Roast the chicken for approx. 1 hour 30 minutes, or until the internal temperature reaches 74°C. Baste the chicken with the glaze every 20-30 minutes during the roasting process for a flavourful and glossy finish. Once the chicken is fully cooked and has a beautiful glaze, remove it from the oven.
7. Allow the chicken to rest for a few minutes to let the juices redistribute. Carve the chicken into serving portions. Drizzle any remaining glaze over the top for added flavour.

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