• 1 x 1.7kg free-range chicken
  • 1 large onion, peeled and cut into wedges
  • 1 small bulb garlic, cloves separated and left unpeeled
  • 2 tbsp oil, for greasing and drizzling
  • 2 lemons, chopped into quarters
  • 1 large handful fresh thyme sprigs
  • 30 g butter
  • 1 tbsp olive oil


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Place the chicken in a large greased roasting tin and stuff the cavity with half the onion and garlic, 2 lemon quarters and half the thyme.

  2. 2

    Remove the leaves from half of the remaining thyme sprigs, place in a bowl with the butter and mix well. Spread over the chicken skin with a butter knife.

  3. 3

    Scatter the remaining onion, garlic, lemon and thyme around the chicken and drizzle with a little oil. Season the chicken, vegetables and lemon with freshly ground black pepper.

  4. 4

    Place in the centre of preheated oven and cook for 1 hour 15-20 minutes, basting occasionally during cooking. To check it is cooked, insert a skewer into the thickest part of the thigh – the juices should run clear.

  5. 5

    Remove from the oven. Transfer the chicken, veg and lemons to a serving dish or platter. Cover with foil and leave to rest for 10 minutes. Serve with peas, carrots and roast potatoes, if you like.

Nutritional Details

Each serving provides
  • Energy 1633kj 390kcal 20%
  • Fat 25.3g 36%
  • Saturates 7.8g 39%
  • Sugars 1.2g 1%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 921kj/220kcal

Each serving provides

2.2g carbohydrate 0.7g fibre 37.9g protein

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