Transform a classic roast chicken into a celebratory meal with wonderful mix of lemon and herbs.
Ingredients
- 1.8kg whole fresh chicken
- 30g butter, softened
- 1 tablespoon chopped lemon thyme
- 1 lemon, thinly sliced
- Lemon thyme sprigs
- 10 brown pickling onions, peeled
- 10 baby chat potatoes
- 2 baby fennel, cut into wedges
- 2 tablespoons olive oil
- Steamed beans, to serve
- Steamed peas, to serve
Method
- Step 1Preheat oven to 200°C. Rinse chicken cavity under cold water. Pat dry inside and out with paper towel.
- Step 2Combine the butter and thyme leaves in a small bowl. Season with salt and pepper. Lift the skin under the breast. Spoon the butter mixture under the skin. Place 4 slices of the lemon under the skin. Place remaining lemon into the chicken cavity with 6 sprigs of lemon thyme. Tie the legs together with kitchen string.
- Step 3Place the chicken in a large roasting pan. Place the onions, potatoes and fennel in a large bowl. Drizzle with half the oil. Gently toss to combine. Arrange around the chicken. Drizzle remaining oil over the chicken and season well with salt and pepper.
- Step 4Roast the chicken in preheated oven, basting occasionally in pan juices, for 1 hour 15 minutes or until the juices run clear when a skewer is inserted into the thigh.
- Step 5Remove from oven and set aside for 10 minutes to rest. Serve with steamed beans and peas to serve.
- Low carb
Nutrition
3264 kj
Energy
47g
Fat Total
15g
Saturated Fat
5g
Fibre
60g
Protein
240mg
Cholesterol
700.47mg
Sodium
12g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Taste.com.au
0