| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 90 minutes |
| Serves | 4 |
| Cuisine | European |
| Special Occasion | Christmas |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 1208 |
| Fat | 82.4g |
| Saturates | 36.6g |
| Protein | 96.3g |
| Carbs | 22.6g |
| Sugars | 9.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Season the chicken with the salt, inside and out. Tie the legs together with kitchen string.
Quarter the lemons.
On a large roasting tray, place the chicken breast-side up, then stuff the cavity with 2 thyme sprigs and 1 quartered lemon.
Melt the butter in a pot over a medium heat. Pick the thyme leaves off the remaining sprigs and add to the butter along with the stock and honey. Cook on a low heat for approx. 2 minutes. Set aside to cool slightly.
Pour the butter mixture over the chicken, basting to cover it completely.
Slice the tops off the garlic heads. Place in the tray and coat with the butter mixture.
Roast the chicken, basting with the pan juices every 15-20 minutes, until golden and cooked through, approx. 1 hour 30 minutes.
Remove from the oven and rest for 10 minutes before carving and serving.
