Slow Roasted Chicken with Lemon and Thyme

10 Jul

Everyone needs a recipe that turns out perfectly EVERY TIME.  A recipe that you can trust to take care of itself.  A recipe that you can prepare in advance and then pretty much ignore until it’s time to serve it.  This is the recipe I serve when family are coming over and I’d rather spend time with them than time in the kitchen.  The truly great thing about slow roasting the chicken this way is that the wine and stock keep it beautifully moist while the butter crisps the skin up to an amazing golden brown.  It does take time though.  Two and a half hours in the oven, but it honestly only takes about ten minutes actual work.

For the Stuffing take:

  • 300gm minced pork
  • 1 egg (beaten)
  • 1 Tbs of thyme leaves
  • the zest of 1 lemon
  • 1 finely chopped onion

For the Chicken take:

  • 1 medium whole chicken
  • 100ml of white wine
  • 100ml of chicken stock
  • 100 gm butter (softened)
  • 2 lemons
  • 2 Tbs of thyme leaves
  • 1 head of garlic (cut into eighths)
  • 1 onion (cut into wedges)
  • 10-15 new potatoes halved ( I couldn’t fit these in the picture attractively, sorry)

Preheat the oven to 160°C.   To make the stuffing,  add the mince, thyme, lemon zest, onion and egg to a bowl and season with salt and pepper to taste. Then, after washing your hands, get stuck in with your fingers and mix it all together.  Fill the cavity of the chicken, making sure you’ve removed the giblets.  Depending on how big the bird is, you might have some stuffing left over.  If you do this makes an awesome burger or delicious meat balls.

In a separate bowl mix the lemon zest, thyme for the chicken and the butter together, until well combined.  Then stick your fingers beneath the skin at the neck of the bird and loosen it.  Take the butter put it in the space between the skin and the chicken breast.   Rub whatever is left on top of the chicken.

Is is possible to take an attractive picture of an uncooked chicken?  I don’t think so.  Ah well, put the chicken in a roasting tin and add the wine, the stock, the garlic and the onion and cover tightly with tinfoil.  Put it in the oven and roast for an hour.  Wash your hair, have a glass of wine, read a good book, don’t worry about the chicken.  When the buzzer goes, remove the foil and add the lemon, cut into wedges to the tin.   Pop it back in the oven uncovered and continue roasting for another fifty minutes.  Paint your nails, have another glass of wine, call your BF.  When  the buzzer goes turn the oven temperature up to 200°C and continue roasting for another half hour.

Take the chicken out the oven and await praise and adulation.

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3 Responses to “Slow Roasted Chicken with Lemon and Thyme”

  1. afracooking July 13, 2012 at 5:52 pm #

    From really young on, roast chicken has been one of my all time favourite foods – and I can never have enough recipes. I just have to try your stuffing.

  2. atasteofmadess July 23, 2012 at 9:50 pm #

    I just had some roast chicken, but yours is putting the one I just ate to shame. This looks fabulous!

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