Roast chicken with lemon and thyme
Category:
Main
Free from:
Gluten, milk/lactose, fish, seafood/shellfish, sesame, mustard, lupin, soya, nut, egg, sulphites
Contains:
Meat, celery (in some stock cubes)
Preparation time:
10 minutes
Cooking time:
1½ hours
Serves:
4-6
Ingredients
1 whole chicken
Handful of fresh thyme
50g dairy-free spread (e.g. Vitalite)
Salt and pepper
2 lemons (cut in half)
2 tbsp water
4 cloves of garlic
1 red onion (quartered)
2 carrots (chopped into 4 pieces)
Method
1. Preheat the oven to 180°C
2. Remove the thyme leaves from the stems
3. Put the chicken in a roasting tin and add 2 tbsp water to the tin
4. Mix the spread, ¾ of the thyme, 2 crushed garlic cloves, juice of half a lemon, salt and pepper together into a paste
4. Stuff ¾ of the paste into the chicken with 2 whole garlic cloves, the lemon halves/skin and remaining thyme
5. Rub the rest of the paste all over the chicken
6. Add the carrot and onion to the roasting tin
7. Roast the chicken in the oven for 40 mins. At this point start basting the chicken (do this about 5 times for the remaining cooking time)
8. Turn the temperature up to 220°C for the remaining 50 minutes
9. Remove the chicken after 1½ hours of total cooking time – making sure the skin is crispy, the juices run clear and the chicken is cooked through
10. Rest for 10 minutes prior to serving
From one chicken you can also make these delicious recipes:
– lemon and thyme chicken soup
Serving suggestion: This is perfect for your Sunday roast. Serve with roast potatoes, gf stuffing and veg.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
