Thyme and Garlic Roasted Chicken
one point six kilogram whole chicken
two lemons, quartered
two heads garlic, halved
eight sprigs thyme
two tablespoons olive oil
sea salt flakes
half a cup chicken stock
half a cup white wine
one// Preheat oven to one hundred and sixty degrees. Wash and pat the chicken dry.
two// Place one lemon in the cavity of the chicken and tie the legs with kitchen string to secure. Place the garlic, thyme and remaining lemon in a baking dish and top with the chicken. Brush with olive oil and sprinkle with salt.
three// Pour in the stock and wine and cover with foil. Roast for two hours.
four// Remove foil from the chicken and increase the temperature to two hundred and roast for a further twenty five minutes or until the skin is golden and the juices run clear when tested with a skewer.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily