ROAST CHICKEN COOK TIMES RECIPES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken.
• Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.
• Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.
• Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.
• Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper.
• Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer.
• Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.
• Stir the pan juices over the hob to heat through.
• Serve the carved chicken on a large platter and pour the pan juices over the top.

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken.
• Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.
• Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.
• Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.
• Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper.
• Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer.
• Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.
• Stir the pan juices over the hob to heat through.
• Serve the carved chicken on a large platter and pour the pan juices over the top.