Lemon & Thyme Roast Chicken
Nothing beats a roast dinner for mealtime satisfaction and bringing the whole family to the table. This recipe makes a chicken roast dinner so easy – slathered with sunny Flora Buttery, plus garlic, lemon and herbs, the roasting chicken drips its flavoursome juices onto a bed of layered potatoes while it cooks. It’s simple yet really special – just add your favourite veggies to complete the dish.
Nothing beats a roast dinner to bring the whole family together. This Lemon Thyme Roast Chicken recipe makes dinner easy – just add your favourite veggies.
Cooking Time
1 hour 20 minutes
Prep Time15 minutes
Servings6
- 450 g (1lb) potatoes, thinly sliced
- 1 Medium onion, thinly sliced
- 300 ml (½ pint) chicken stock
- 25 g (1oz) Flora Buttery or 2 tbsps Flora Cuisine
- 1.6 kg (3½lb) chicken
- 1 clove garlic
- 1 lemon
- 2 tbsp fresh thyme chopped
- Layer the potatoes and onion in a shallow ovenproof dish, large enough to hold the chicken. Pour over the stock and spread with half the Flora.
- Mix together the remaining Flora with the garlic, lemon rind and herbs and carefully loosen the skin of the chicken over the breast. Spread the flavoured Flora inside the chicken skin.
- Quarter the lemon and place in the chicken cavity and then place the chicken on the potatoes.
- Cook in preheated oven 200°C, 180°C fan oven, gas mark 6 for about 1 hour 20 minutes or until thoroughly cooked through.
- Serve without the chicken skin to reduce the fat content of the meal.
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