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  • 2 kg British whole chicken
  • 1 tbsp olive oil
  • 15 g pack fresh thyme
  • 3 unwaxed lemons
  • 1 onion, quartered
  • 6 cloves garlic, unpeeled


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the chicken, breast-side up, in a large roasting tin and rub all over with the olive oil. Scatter the leaves of 1 of the thyme sprigs over the top.

  2. 2

    Prick 1 of the lemons all over with a fork and pop it inside the chicken cavity, along with the onion, garlic and half of the remaining thyme sprigs.

  3. 3

    Roast in the oven for 1 hour 10 minutes. Halve the remaining lemons and add to the tin along with the rest of the thyme sprigs. Roast for a further 30 minutes until the chicken is cooked: the juices should run clear when a skewer is inserted into the thickest part of the thigh.

  4. 4

    Remove from the oven, cover with foil and let rest for 15 minutes before carving. 

Nutritional Details

Each serving provides
  • Energy 4354kj 1040kcal 52%
  • Fat 69.3g 99%
  • Saturates 19.0g 95%
  • Sugars 4.1g 5%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 716kj/171kcal

Each serving provides

6.1g carbohydrate 1.4g fibre 97.1g protein

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