- Whole chicken
- 1 tsp salt (to taste)
- 1 tsp black pepper (to taste)
- 1/2 tsp dry thyme
- 2 garlic cloves
- 1/2 onion, chopped
- 1 onion, cut into slices
- lemon zest
- lemon, cut into slices
- 1 tbsp oil
- 1 tbsp melted unsalted butter
- 8 potatoes cleaned & cut into halves
- 1 tbsp fresh parsley, chopped
- 750 ml chicken stock
- Green beans (optional)
- Preheat the oven 190 C.
Wash and dry chicken with a paper towel. Season with salt and pepper the inside and outside.
Prepare garlic-thyme butter: In a skillet over medium heat, heat up olive oil, then add onion and garlic. Cook for 2 minutes, then remove from heat. Add in butter, thyme, parsley and lemon zest.
Gently separate the skin from the meat, without tearing the skin.
Spread the garlic -thyme butter over and under the chicken skin.
Place lemon slices, 1/2 of the onion slices and 2 garlic cloves inside the cavity of the chicken and tie the legs together.
Peel and cut potatoes into halves in a separate bowl. Add green beans (optional). Dress with olive oil and season with salt and pepper. Add thyme and parsley.
Grease a baking dish or line with aluminium foil and grease over the foil. Add the chicken, potatoes, other half of the onion slices and garlic. Pour chicken stock over potatoes.
Roast chicken for 1 hour at 190 C. Take out of the oven and turn around the chicken. Roast for 15 more minutes until brown and turn the chicken again. (for about 4 minutes)
Take the chicken out of the oven and let it cool for about 10 minutes before cutting and serving.
Enjoy with a delicious bottle of Talent & Terroir Chenin Blanc.
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