This recipe is meant to be quick, easy and utterly delicious. No time for mucking about, get it going, bung it in the oven, take it out and get stuck in. save me the wings though. This is better without gravy as it detracts from the thyme and lemon flavoured juices that will be coming from the chicken. Make sure crusty bread and salad is available on the table!
Preheat oven to 170-180.
Finely chop the thyme and put in a bowl with a splash of olive oil, few pinches of salt, few grinds of pepper and about half the zest off the lemon. Mix it up and rub all over the chicken. If you have the time, put it in the fridge for a couple of hours to marinate.
Cut the lemon downwards about 4-5 times, cut through the pith to the guts but not right through, we want it whole. Bang it in the microwave for a minute or two to get it hot and stuff it in the chicken. Put the chicken in a deep roasting dish, pour over the left over thyme/oil mixture and put in the oven for a good hour, preferably two. Cover with foil if it’s starting to burn. When it comes out, give it a foil blanket and let it rest for a good 20 minutes before you tuck in.
Serve with a nice bean, spinach or rocket salad or simply cook it on a bed of vegetables for a nice roast accompaniment. This chook is great cold the next day in sandwiches.
5-6 pieces of day old bread, crusts removed and cut up finely
1 red onion, diced
3 garlic cloves, finely chopped
Handful of sage, finely chopped
Bunch of thyme, or lemon thyme, finely chopped
Splash of hot water
Pinch of salt/pepper
Teaspoon of chopped red chilli, optional
Throw it all in a bowl and mix up thoroughly with your hands, adding the water bit by bit until you get a good sticky consistency. If time permits, precook the onion, herbs, garlic and chilli, then add to the rest. Stuff it in the chook, or in a separate oven dish (if your chook has a lemon in it) and cook along side the chicken.
For a really delicious stuffing mix, add diced feta and sun-dried tomatoes.
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