Roast chicken with thyme and lemon
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|2 tbsp||Thyme leaves|
|¼ cup||Parsley, chopped fresh|
|1 tsp||Iodised salt|
|1 to taste||Black pepper - ground|
|¼ cup||Lemon juice|
|1 cup||Chicken stock|
- Wash large fresh chicken and pat dry. Place fresh breadcrumbs in a bowl. Wash spring onions and chop finely. Add to breadcrumbs with 2 tablespoons grated lemon rind, fresh thyme leaves and chopped parsley. Beat egg and mix into breadcrumbs with salt and pepper. Place mixture into chicken cavity and secure with poultry skewers. Tie legs together.
- Mix lemon juice and chicken stock together. Turn chicken on its side in a baking dish. Pour over half the chicken stock mixture. Bake at 180 degrees C for one hour, turning over after 30 minutes. Bake a further 1 hour, turning and basting with remaining chicken stock mixture. Remove from oven and rest for 5 minutes before serving.