Roast Chicken with Lemon and Thyme
What I love about this recipe is the fast cooking, which turns the chicken crisp and golden on the outside and juicy and succulent within. The added bonus is roasting the potatoes and onions in precisely the same time and in the same roasting tin.
|1 medium chicken (1.6kg)|
|½ large lemon, thinly sliced and the slices halved|
|1kg Desiree potatoes, peeled and cut into wedges|
|3 large red onions, peeled and quartered through the root|
|1 x 15g pack fresh thyme (reserve a few sprigs and roughly chop the remaining leaves)|
|2 cloves garlic, peeled and crushed|
|1 teaspoon olive oil|
|For the sauce|
|425ml dry white wine|
|Juice of ½ lemon|
|Preheat the oven to 230ºC, gas mark 8.|
|Oven temperatures and Conversions|
|Click here for information|
You will need a large shallow roasting tin with a base measurement of 28cm by 40cm.
Begin by removing the chicken from the fridge about an hour before you intend to cook it (or on a hot day, about 30 minutes), then remove the string and open out the joints.
When you’re ready to cook, place the onions, potatoes, garlic and half the chopped thyme and the sprigs in a bowl, and toss them in the oil.
Next mix the sliced lemon with the remaining thyme and place it inside the cavity of the chicken and position it in the centre of the tin. Add some seasoning then arrange the vegetables all around.
Add more seasoning, then place the roasting tin on the centre shelf of the oven and time it for 65 minutes without opening the door. (Because ovens vary, test the thickest part of the chicken with a skewer – if the juices run clear it is cooked. If not give it another 5–10 minutes).
For a smaller 1.4kg chicken to serve 3–4, reduce the cooking time by about 10 minutes, to 55 minutes.
Now remove the vegetables to a serving dish and keep warm. Then spoon out the lemon slices into the tin, put a wooden spoon into the cavity and, using a spatula to hold the breast end up, tip the chicken and let all the juices run out into the tin. Transfer it to a carving board and leave it in a warm place to rest for 20 minutes.
Next stir the juices in the tin to release any crusty bits and transfer everything to a medium saucepan. Now add the wine, bring it up to a simmer and let it bubble and reduce by half – this will take about 5–10 minutes. Then add the lemon juice, taste and season.
Carve the chicken and serve with the vegetables on warm plates. Add any escaped chicken juices to the sauce then spoon it over the chicken and serve the rest in a warmed jug.
Nutrition 562kcals/37.8g protein/37.7g carbohydrate/8g sugars/28.9g fat/8.2g saturated fat/3.6g fibre/0.8g salt per serving for 6
Photo courtesy of Waitrose
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Red onions, thyme and garlic are all classic ingredients with chicken, and here Delia has combined them in one of those summery, easy roast chicken recipes you'll return to again and again.
Who’d have thought you can roast a whole chicken in just 45 minutes? Well you can, with succulent results. This adaptable recipe is brilliant whatever herbs you use, so if tarragon isn’t available try rosemary, sage or thyme.
Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy
This has to be the nation's favourite Sunday roast: succulent chicken with lovely herby stuffing, fruity sauce and plenty of gravy. Why not treat family and friends to a real feast?
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