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Thyme & Ginger Roast Chicken

Recipe by Ming Tsai from Simply Ming

Thyme & Ginger Roast Chicken

This flavoursome roast chicken recipe would be perfect for Sunday lunch.

Serves 4 to 6

Ingredients

Small (locally pasture raised) chicken.
Ideally a smallish fryer
Thyme
ginger
Kosher salt
Crushed black pepper
Vegetables for roasting: about 4 potatoes , quartered, 4 peeled and halved carrots, jerusalem artichokes (if available), 1 pint of smallish onions, smashed garlic cloves, parsnips, peeled and halved
Olive oil

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Method

Slide thyme leaves slid under the skin, pat chicken dry and rub all over with the mashed ginger. then salt and pepper it. Hang seasoned chicken on a rack, uncovered, in the fridge for 12-24 hrs. The next day, preheat oven to 425 degrees standard (400 degrees convection). Place veggies in pan and toss with olive oil, salt and pepper. Top with chicken, tying legs together to encourage even cooking, and roast until done.

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