Lemon and Thyme Roast chicken

Name: Lemon and Thyme Roast chicken
Cuisine: British, European
Ingredients: 1 free-range roasting chicken about 1.75kg; 4 bushy sprigs of thyme or | tsp dried thyme; 1/2 large lemon; 4 rashers of rindless dry-cure smoked back bacon; flaked sea salt freshly; Gravy 100ml white wine (or extra; chicken stock); 300ml chicken stock, made with 4 chicken stock cube; - 1 tbsp redcurrant jelly; 2 rashers of rindless dry-cure smoked back bacon; 2 tsp cornflour; 1 tbsp cold water; 1 medium onion, peeled and sliced; ground black pepper

5 steps

Updated at: Thu, 17 Aug 2023 07:39:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories567 kcal (28%)

Total Fat31.4 g (45%)

Carbs10 g (4%)

Sugars5.2 g (6%)

Protein57.2 g (114%)

Sodium669.6 mg (33%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1roasting chicken

free - range

4 sprigsthyme

bushy, or tsp dried thyme

0.5lemon

large

4 rasherssmoked back bacon

100mlwhite wine

300mlchicken stock

made with 4 chicken stock cube

1 Tbspredcurrant jelly

2 rasherssmoked back bacon

rindless, dry-cure

2 tspcornflour

1 Tbspwater

cold

1onion

medium, peeled and sliced

ground black pepper

Instructions

Step 1

Preheat oven to 170 fan. Gently push Thyme under chicken breast skin. Squeeze the lemon all over the bird and rub into skin.

Step 2

Pile onions in the centre of a sturdy roasting tin and sit chicken on top. Pop squeezed lemon into cavity. Season with plenty of salt and pepper. Roast 45 min per 1kg plus 20 mins. (1.75 kg - 1hr 35mins).

Step 3

Half an hour before the end of cooking, remove from oven and add 4 bacon rashers over the breast. Put back and cook until the juices run clear.

Step 4

Keep warm whilst you make your gravy