Recipes
Roast Chicken with Lemons, Thyme & Roasted Potato Slices by Clodagh McKenna
I love the taste of Roasted Chicken with its delicious crispy skin and succulent meat.Serves 4
Preparation time: 15 minutes
Cooking time: 90 minutes
| Ingredients |
|---|
| 1 chicken of size 1.5–2kg (2.5 – 5lb) |
| 4 sprigs fresh thyme, leaves removed |
| 6 waxy potatoes, peeled and thickly sliced |
| 2 lemons |
| 20g butter |
| Salt and freshly ground black pepper |
| Step | Description |
|---|---|
| 1 | Place the chicken in the roasting tin. |
| 2 | Rub the chicken with butter, then sprinkle with the thyme leaves and season with salt and pepper. |
| 3 | Using a fork prick some holes in the chicken and then cut the lemons into quarters and squeeze the juices over it. Then place half the juiced lemons and a couple of springs of thyme in the cavity of the bird. |
| 4 | Place the other juiced lemons and sprigs of thyme around and tucked in the wings of the chicken. |
| 5 | Place in a preheated oven at 180°C for 1 and a half hours. |
| 6 | After 50 minutes, remove from the oven and arrange the sliced potatoes around the chicken, and spoon the juices over them. |
| 7 | Cook for a further 40 minutes. |
| 8 | To check that the chicken is cooked, pierce the meat with a skewer behind the leg – the juices should run clear. |
Our wine recommendation:
Red or white can be enjoyed with this lovely simple classic dish, so whichever takes your fancy. An ideal choice would be Nugan Third Generation Cabernet Shiraz & Chardonnay.