Return to listing

Roast Chicken with Red Onion, Thyme and Garlic

This is very colourful and pretty to look at but, just as important, a wonderful combination of flavours.

 
 

This recipe first appeared in The Delia Collection: Chicken.

Method

Begin by taking the chicken from the fridge about an hour before you intend to cook it (if it’s a hot day, give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose – this will take the chill off the bird and help it to cook in the shorter time.

Now put 1 tablespoon of the olive oil in the roasting tin and toss the onion, lemon and garlic in it. Then push everything to the sides of the tin and place the chicken in the middle. Rub the rest of the olive oil all over the skin of the bird. Then arrange the onion wedges, lemon and garlic cloves around the chicken.

Season well with salt and black pepper and then scatter the thyme leaves and the small sprigs of thyme over everything in the tin.

Now roast the chicken for an hour and then transfer it to a carving board, along with the red onions, lemon and garlic. Cover the bird with foil and let it rest for 20 minutes.

Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and let the whole lot bubble and reduce to about half its original volume.

Stir the crème fraîche and a small squeeze of lemon juice into the sauce and when it has warmed through, taste and check the seasoning. Then carve the chicken and place on to warm plates, making sure everyone has a piece of onion and lemon and some garlic.

Add any juices to the sauce and finally, spoon some sauce over the chicken and serve the leftover sauce in a jug.

You can squeeze the garlic out of the cloves as you eat it; it will have turned to a deliciously creamy pulp.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Fast-roast Chicken with Lemon and Tarragon Serves 4

Fast-roast Chicken with Lemon and Tarragon

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.

 
 
Roast Chicken with Grape and Herb Stuffing Serves 4

Roast Chicken with Grape and Herb Stuffing

This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.

 
 
Roast Chicken with Lemon and Thyme Serves 4-6

Roast Chicken with Lemon and Thyme

Who doesn't love a roast chicken? This recipe from Delia is quick and easy and packed with flavour.

 
 
Spanish Chicken with Butter Beans, Chorizo and Tomatoes Serves 4

Spanish Chicken with Butter Beans, Chorizo and Tomatoes

A one-pot recipe that will definitely become one of your favourites! Packed with flavour, this Spanish casserole is simply wonderful and needs nothing else with it. How easy is that?

 
 
Traditional Roast Chicken with Apple, Sage and Onion Stuffing, Cranberry and Sage Sauce and Chicken-giblet Gravy Serves 6-8

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?

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Last minute cake increased to 11 inches?
01 Sep 2014 18:18
Coffee Break Well Done!
27 Aug 2014 14:17
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Good cookbook for students
01 Sep 2014 20:32
Books me too
17 Jul 2014 16:38
Equipment reply
31 Aug 2014 11:11
Gardening What's happening in your garden
24 Aug 2014 17:44
 
NetObserver
CMS solutions by REDtechnology.com