Lemon and Thyme Roast Chicken
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Recipe serves 6
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Preparation Time
15 min
- Cooking Time
60 min
Ingredients
- 2kg chicken
- 2 Knorr Chicken Stock Cubes for paste and 1 extra
- 1–2tbsp olive oil
- 300ml water
- 1 lemon
- A handful of thyme
- A handful of fresh flat leaf parsley
Method
- Pre-heat the oven to 180°C, Gas Mark 5.
- Mix 1 Knorr Chicken Stock Cube with 1 tablespoon olive oil to form a paste.
- Rub the paste all over the skin of the bird and inside the cavity (leave the string on for now).
- Place the whole lemon (not cut) and thyme inside the cavity of the bird to gently infuse the meat of the chicken.
- Heat some oil in your thick-bottomed pan or roasting tray and cook the chicken over the hob for 3–4 minutes (no need to turn it over or on its sides). This will give you some juice that we’ll use for our gravy later.
- Place the chicken in the oven for 20 minutes per 450g and 20 minutes extra, depending on the size of the bird. Check to make sure the chicken is cooked and the juices run out clear when tested with a knife.
- Take out of the oven, place in a bowl and cover with cling film to keep the vapour from evaporating, making the chicken dry. Leave to rest while you do the gravy.
- Meanwhile, make the gravy by first pouring the fat from the roasting pan into a separate bowl. In your pan, add 300ml water to the remaining Knorr Chicken Stock Cube and place on a hot hob. Boil rapidly for about 15 minutes.
- While this is cooking, carve your chicken – add any small bits to your gravy.
- Check your gravy, scraping all the crusty gems of flavour from the pan. Add some more water if needed; add in the roughly chopped parsley and the chicken fat.
- Pour gravy over the chicken and serve.
