Whole Roast Chicken w/ Lemon & Thyme
User Reviews
4.9
-
Prep Time
25 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 45 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
International
Whole Roast Chicken w/ Lemon & Thyme
Description
The recipe prepares an organic chicken by stuffing the cavity with a mixture of lemon slices, fresh thyme, garlic cloves, bay leaves, and onion tossed in olive oil and seasoning. After trussing to maintain shape and even cooking, the skin is rubbed with olive oil and seasoned generously with sea salt, smoked paprika, and black pepper to enhance the flavor and promote browning. Roasting starts at a higher temperature for 15 minutes, then continues at a lower temperature, with periodic basting to keep the meat moist. The finishing check for doneness involves piercing the thickest part of the leg to ensure clear juices.
This roast chicken offers a fragrant and flavorful main dish suitable for family dinners and weekend meals. The lemon and thyme infuse the meat subtly while the paprika adds color and mild smoky notes. Onion slices on the roasting tray also contribute aroma and can serve as a side accompaniment.
Ingredients
- 1 chicken organic, approx. 1.5-1.9 kg
- 4 onion small
- 1 lemon sliced in 4
- 1 thyme fresh, handful
- 3 clove garlic
- 2 bay leaf
- olive oil extra virgin
- smoked paprika
- sea salt flakes
- black pepper freshly ground
- kitchen twine about 1/2 metre or yard
Instructions
- Preheat oven to 200 degrees Celsius (400 Fahrenheit).
- Place 2 of the sliced onions, lemon, thyme, garlic and bay leaves, in a mixing bowl with a good splash of olive oil and a pinch of salt and pepper.
- Toss the above ingredients together with hands and stuff firmly into the cavity of the chicken.
- Truss the chicken.
- Lay the remaining slices of onion in the bottom of a roasting tray.
- Lightly rub the chicken with a little bit of olive oil.
- Season the chicken liberally with sea salt, paprika and pepper.
- Place the chicken on the onion slices, (back and wings facing down).
- Roast in oven for 15 minutes.
- Reduce heat to 180 degrees Celsius (350 Fahrenheit) and roast a further 1 hr.
- About half way through the cooking process baste the bird with a little olive oil.
- Remove the chicken from the oven and pierce the bird in the thickest part of the leg, near the joint. Juices should run clear, indicating it is cooked.
- Gather everyone up and sit down to a family dinner.
To truss the chicken:
- You’ll need about 1/2 metee (1/2 yard) long piece of cooking twine.
- Lay it on its back with its tail away from you.
- Place twine under the bird’s tail and centre it.
- Pull both ends of the twine up and cross them over one another.
- Wrap each piece of twine around the end of the drumstick.
- Pull the twine tight and the legs will come together.
- Cross the twine over one another again and make a knot.
- Cut off the excess string.
- Tuck the wings under by forcing the tip of the 3rd digit to sit behind the 1st digit and shoulder.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
