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CUT OUT AND KEEP ME
9/
Lemon Herb
Roast Chicken
SERVES
PREP
PEOPLE
MINS
4
COOK
20
105
MINS
You will need
• Whole Chicken
• 1 tbsp Salt and Pepper,
to season
• 1 Lemon, halved
• 1 tbsp Dried Thyme
• 40g Butter, softened
Method
1. Pre-heat the oven to 190°C/Gas Mark 5.
2. Have a shelf ready in the middle of the oven
without any shelves above it.
3. Season the cavity of the chicken liberally with salt and
pepper, then stuff with the lemon halves and thyme.
4. Sit the chicken in a roasting tin and smother the breast
and legs all over with the butter, then season the outside
with salt and pepper.
5. Place in the oven and cook as per label instructions.
6. To check the chicken is cooked, pierce the thigh with
a skewer and the juices should run clear.
7. Remove the tin from the oven and, using a pair of
tongs, lift the chicken to a dish or board to rest for
15-20 minutes.
8. As you lift the dish, let any juices from the chicken
pour out of the cavity into the roasting tin.
9. Serve with sweet potato fries and seasonal vegetables.
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6
5