ROAST CHICKEN WITH LEMON & THYME

ROAST CHICKEN WITH LEMON & THYME image

Yield 6

Number Of Ingredients 12

3 TBS minced fresh thyme OR
2 TBS driec thyme;
5 garlic cloves chopped OR
3 tsp minced (from jar);
rind of whole lemon, grated finely;
1 whole lemon (rind removed as above) cut into quarters from the top of the lemon;
1 large roasting chicken;
Bakers string
Gravy:
1/4 cup dry white wine;
1 cup (approx) chicken broth;
2 tsp cornflour (mixed with some of the broth above to make a paste).

Steps:

Preheat oven to 220 degrees Celsius. Mix 1st 4 ingredients in a bowl. Rinse chicken and pat dry with paper towels. Place chicken in a roasting pan. Rub all but 1 TBS garlic/thyme oil over chicken. Sprinkle with sea salt & ground black pepper. Stuff quartered lemon into chicken cavity. Tie legs together with string. Roast chicken for 20 mins, then reduce heat to 180 degrees Celsius for about 1 hour (till chicken golden in colour and drumsticks move freely when tugged slightly). Lift chicken and tilt slightly allowing juices to empty into pan. Transfer chicken to serving platter and make a tin-foil tent over the top to keep warm. Pour pan juices into large measuring cup. Spoon any fat off the top. Add wine to pan, place over high heat, bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices; add enough chicken broth to cup to measure 1 and 1/2 cups. Return broth mixture to roasting pan, mix cornflour paste with reserved garlic & thyme oil (see above) and whisk into broth mixture. Boil gravy in roasting pan (set over 2 burners) until slightly thickened stirring continuously (about 2 minutes). Season to taste and pour into gravy boat to be served with chicken. Enjoy