Ingredients
- Whole chicken 1 x 2kg
- SpinneysFOOD Sea Salt Flakes 1 tsp
- Lemons 2
- SpinneysFOOD Thyme A handful
- Salted French butter 100g
- Chicken stock 4 tbsp
- SpinneysFOOD Organic Natural Honey 2 tbsp
- Garlic 2 heads
Nutrition (Per serving)
- 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."
Lemon, garlic and thyme butter-roasted chicken
European 20 Mins Prep · 90 Mins Cook
- Preheat 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.