Poulet rôti au thym

Ingrédients

• 1 1/2 kg chicken
• 1 lemon
• Small bunch fresh thyme
• 2-3 garlic cloves, crushed
• 1 tablesp. olive oil
• A little salt and freshly ground black pepper

Préparation

1. 1

   Preheat the oven to Gas Mark 6, 200°C (400°F). Place the chicken in a roasting tin and put the lemon and a sprig of thyme inside the cavity of the chicken.

2. 2

   Strip the leaves from the remaining thyme stalks and place in a bowl along with the garlic, olive oil and seasoning. Mix to combine, then brush this mixture over the chicken.

3. 3

   Cover the chicken loosely with foil and roast in the oven for 30 minutes. Then reduce the temperature to Gas Mark 4, 180°C (350°F).

4. 4

   Remove the foil and roast for another 50-60 minutes. It's fully cooked when the bird is pierced in the tigh with a skewer and the juices run clear.

5. 5

   Remove the chicken to a carving board and cover loosely with foil. Allow to rest for 15 minutes while you make the gravy.

6. 6

   Stir the pan juices over the hob to heat through. Add a little stock or water and boil up.

7. 7

   Delicious served with chunky carrots, parsnip, potatoes and half a head of garlic all of which can be tossed in a little olive oil and seasoning and roasted for the last 20 minutes with the chicken.