Food Network UK

Lemon and garlic roast chicken

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  • Full of zingy flavours, this chicken makes for a delicious dinner.
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Ingredients

  • 1 (2.5 to 3kg) roasting chicken
  • Salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in half crosswise
  • 30g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
  • 225g streaky bacon rashers
  • 240ml white wine
  • 120ml chicken stock

Use imperial measurements

Method

How to make Lemon and garlic roast chicken

1) Preheat the oven to 220°C/Gas mark 7. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting tray.

2) Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme (reserving enough thyme to garnish the chicken dish), one lemon, halved, and two halves of the heads of garlic. Brush the outside of the chicken with the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sprinkle again with salt and pepper.

3) Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut two of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the streaky bacon rashers over the chicken to cover.

4) Roast the chicken for one hour. Remove the bacon from the top of the chicken and set aside. Continue roasting the chicken for an additional 30 minutes, or until the juices run clear when you cut between a leg and a thigh. Transfer to a platter and cover with aluminium foil while you prepare the gravy.

5) Remove all but two tbsp of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat and simmer for five minutes, or until reduced by half.

6) Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice the chicken on a platter. Garnish the chicken with the bacon Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices , roasted garlic, reserved thyme and one lemon, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced . Serve with the gravy.