- 10 garlic clove, crushed
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- zest 2 lemons, juice of ½
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 thyme sprigs, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 whole chicken (about 1.8kg/4lb)
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 50ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 onion, quartered
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 85g dried mushroom
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 3 bay leaf
- 2 tbsp white wine
- small bunch parsley, leaves chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.