Lemon and herb chicken

Recipe from: 9/18/2003 12:00:00 AM

Ingredients 13
Servings 1


Serving Change
  • 1
    whole chicken
  • salt and pepper
  • 6
    rashers bacon
  • 1
  • 2
    garlic cloves, crushed
  • few sprigs fresh thyme, leaves stripped off
  • 10
    wholegrain mustard
  • 80
  • extra sprigs fresh thyme
  • fresh rosemary
  • 1
    potatoes, cut into pieces
  • 2
    whole garlic bulbs
  • olive oil


Preheat oven to 160 °c>
Wash the chicken well and pat dry.
Make incisions in the thighs and season the bird inside and out with salt and black pepper.
Chop the bacon and mix with the grated rind of the lemon, garlic, thyme leaves, mustard and butter.
Lift the skin over the breastbone and insert the bcon mixture underneath the skin.
Spread any remaiining mixture over the outside of the chicken.
Place the chicken in an ovenproof dish, surround with the potatoes and scatter rosemary sprigs on top.
Place the whole garlic bulbs in the dish and drizzle the chicken, potatoes and garlic bulbs with olive oil.
Roast the bird for 1 1/2 hours or until done and crisp on the outside.
Serve with fresh bread spread with the roast garlic purée.

Read more on: poultry  |  roast


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