Lemon and thyme roast chicken

Recipe from: 24 May 2012
roast chicken

Ingredients 11
Servings 1
Minutes 01:00


Serving Change
  • Brine:
  • 2
  • 60
  • a few sprigs of thyme
  • herb butter:
  • 125
    butter- room temperature
  • 1
    fresh thyme
  • zest of l lemon- keep lemon and place
  • and place one half in each chicken's cavity
  • 1
    clove garlic- crushed
  • salt and pepper


Pour the water and all other ingredients in a stainless steel or glass bowl and leave the chickens to brine for at least 1 hour, but not more than 4 hours. Remove chickens from the brine, rinse under clean water and pat dry with kitchen toweling.

For the herb butter:
Mix all the ingredients and stuff  underneath the chicken's skin, especially over the dry breast and leg areas.

Preheat oven to 170°C. Place the chickens on a roasting rack inside a roasting tray and roast chickens for about 90 minutes or until the leg feels lose and comes away from the body of the chicken when you pull it.

For the last 5-10 minutes of cooking time, sprinkle a little Maldon salt over the chickens and roast again. Some people add stock to their roasting try, I don't and the meat is fall-off-the-bone-tender... In fact there is enough roasting liquid left in the pan to use as base for the gravy.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.

Read more on: recipe  |  chicken  |  roast


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.