Thyme Roasted Chicken, Spetses Style
Ingredients
- 2.25 kilos free range whole chicken
- 2 medium size lemons, halved and squeezed keeping the lemon skins
- 1 generous handful of fresh thyme
- 2 to 3 generous pinches of sea salt we use sea salt flakes
- 2 generous pinches of cracked black pepper
- 6 cloves garlic
- 1 medium onion, peeled and quartered
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
The down-to-earth flavours of lemon juice, fresh thyme leaves, sea salt, freshly cracked pepper and garlic season this chicken to perfection.
Method
-
1
Carefully rinse the chicken with cold water and dry off with paper towels, rub the lemon juice all over the entire chicken then place the lemon halves inside the cavity of chicken.
Take ¾ of the thyme sprigs and remove the thyme leaves from stems by holding the top of the sprig and stripping the leaves downward sprinkle the thyme leaves all over the bird.
Now sprinkle the sea salt, freshly cracked pepper all over the chicken, to taste. Place the remaining thyme (including stems) inside the cavity of the chicken along with the garlic and onion.
Roast in the centre of a pre-heated oven, 190°C / 375°F / gas mark 5, for 20 minutes per pound (450 grams) plus 10-20 minutes extra, this will be 1 hour and 50 minutes to 2 hours for a 5 pound (2.25 kilo) bird. Baste three times during the cooking time.
For the final 15 minutes of cooking, increase the heat to 220°C / 425°F / gas mark 7, to give the skin that final golden crispiness. When it is cooked, remove it from the oven and cover it with foil and leave to rest for 30 minutes before serving.
Serve and Enjoy! on a hot summer’s day with an easy Greek salad.
Really like this recipe,it reminds me of hols