TO DRINK: Withington Semillon 2008, the perfect partner for roast chicken
Thyme roast chicken
- 2,5kg free-range whole chicken, legs tied
- 60ml (¼ cup) olive oil
- juice of 2 lemons
- a handful of fresh thyme
- 1 garlic bulb, skin on, crushed
- salt and freshly ground black pepper, to taste
Preheat the oven to 200°C.
Place the chicken on a roasting tray and drizzle with the olive oil and lemon juice. Use your hands to rub this all over the chicken.
Sprinkle with the thyme and garlic and season to taste.
Roast until the chicken is cooked through and crispy, about 45 minutes.
Carve the chicken and serve hot with crusty bread and a green salad.