I made this last night for dinner and it must be the first time in well over a year. It was one of my favourite dishes! I don’t know how it got put off the menu for so long!
I love it because you get such great flavours with such little effort. Who needs a chef?!
It’s also quite a light dish so not to heavy and the lemon taste just reminds me of summer, which I am really missing!
Roast Chicken with Thyme and Lemon
- Serves 4
- Prep Time : 15mins
- Cook Time: 1 hour
What you will need…
- 1.8kg (4lb) of chicken pieces – I use drumsticks
- 1 lemon
- 2 garlic cloves peeled and crushed
- 15g (1/2 oz) of butter
- 1 tbsp of olive oil
- small bunch of thyme leaves removed from the stalks. (These can be frozen if you have a lot left over)
- salt and pepper
- 120ml (4 fl oz) dry white wine– I used what ever I had and came out fine!
- Preheat the oven to 200 oC (400 oF/Gas 6) place the chicken pieces in the roasting tin in one layer.
- Finely grate 2tsp of zest in a bowl with garlic,butter, oil, and thyme and season to taste with salt and pepper. Beat with a wooden spoon into a paste.
- Dot the lemon and thyme butter evenly over the chicken pieces. Cut the remaining lemon into chunks and tuck them around the chicken, then pour over the wine.
- Roast the chicken turning and basting the chicken pieces occasionally, for 50-60 minutes until the chicken is golden brown and cooked through and the juices run clear when meat is pierced with a knife. Add a little more wine during coking if the juices start to boil dry.
Good with salad or potato wedges! Leftovers can be used in salads and sandwiches, or you could make them in to a pie. Trust me there wont be leftovers!!
Well I hope you like it! Let me know if you give it a try!