Lemon and Thyme Roast Chicken | Milkbottle

Lemon and Thyme Roast Chicken

This is perfect for a Sunday lunch. It’s easy to make, and everything is conveniently in one tray. Can’t beat that! Make sure to eat the caramelized roasted garlic, right out of the head or spread over some crusty bread, sooo delicious.

Lemon and Thyme Roast Chicken

Serves 4

1 large organic chicken
2 tablespoons olive oil
Salt and pepper
1 small bunch of fresh thyme
8 thin slices of lemon
2 pound fingerling potatoes
6 bay leaves
1 head of garlic, the top cut off
Juice of 1 lemon
1/4 cup/240 ml olive oil
Preheat oven to 350 degrees F/ 180ºc.
Rub the chicken with olive oil, salt and pepper.
Place the thyme and lemon slices on top of the chicken, using string to secure in place.
Place in a large oven-proof dish, breast side down, and bake for about 45 minutes.
Mix the fingerling potatoes with the bay leaf, garlic, lemon juice and olive oil and place around the chicken.
Roast for another 50 to 60 minutes, turn the chicken on it's back for the last 10 minutes.
Let the chicken rest for about 10 minutes before carving.
Serve with a green salad and crusty bread to soak up the juices.

Images: Ellen Silverman via Taverne Agency, recipe: Paul Lowe, Sweet Paul Magazine, a lifestyle magazine for anyone looking to make simple, elegant meals and stylishly easy crafts for the home.

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