1 x 1.4kg whole chicken
1 lemon, quartered
4 garlic cloves
4 sprigs of thyme
Salt and black pepper
30ml white wine
120ml chicken stock
Roasted vegetables (click here for a recipe)
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- Pat the chicken dry with kitchen paper. Stuff the lemon quarters, two whole garlic cloves and two sprigs of thyme inside the cavity of the chicken.
- Carefully separate the skin from the flesh. Push half of the butter under the skin and pull the skin over it to cover.
- Rub olive oil over the chicken and season generously with salt and black pepper.
- Place the dressed chicken into a roasting tin and roast, covered, for 1½ hours.
- Remove from the oven and transfer the bird to a plate. Cover with tin foil and allow the bird to rest for 15 minutes.
- To make the sauce, put the roasting tin on the stove over medium-high heat. Add the remaining butter to the drippings in the pan, and once it melts add the remaining thyme. Peel and crush the two remaining garlic cloves and add to the pan, then cook for a minute, stirring frequently.
- Add the wine and scrape up any sticky bits from the bottom using a wooden spoon. Cook for 1-2 minutes.
- Add the stock, stir well, and allow the sauce to bubble and reduce for five minutes. Taste and season if necessary.
- Carve your favourite pieces from the chicken and serve with the warm pan sauce.
Per serving: 537kcals, 28.4g fat (10.2g saturated), 0.5g carbs, 0g sugars, 65.3g protein, 0g fibre, 0.387g sodium
Make sure your roasting tin is suitable for the hob before making the sauce. If not, simply transfer the drippings to a saucepan.
Don’t forget your “chef’s treat,” also known as the oysters of the chicken. Wait until the bird is just cool enough to handle, then turn it over. Look for the two small, oyster-shaped pieces of dark meat lying on either side of the backbone. Tender and flavourful, these are the best parts of the chicken and are your reward for being the cook!