Lemon & thyme butter-basted roast chicken & gravy

Lemon & thyme butter-basted roast chicken & gravy

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(9 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 4

Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
610
protein
47g
carbs
11g
fat
42g
saturates
15g
fibre
2g
sugar
6g
salt
0.8g

Ingredients

  • 50g butter, softened
  • bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve
  • 4 garlic cloves, 1 mashed, the other 3 left whole but squashed
  • 2 lemons, halved
  • 1 chicken, about 1½ kg
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 2 bay leaves
  • 1 tbsp plain flour
  • 250ml chicken stock
  • splash soy sauce (optional)

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Method

  1. Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
  2. Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
  3. Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
  4. To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

Recipe from Good Food magazine, February 2012

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Comments

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adam-hancock's picture

i am trying this for the first time at te moment, should be ready in about an hour, I shall leave my feedback afterwards. wish me luck :)

sierra1's picture

just as Donald said I cannot believe that a person able to profit $8702 in 1 month on the computer.
have you seen this page buzz55.com

lauryn87's picture
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Chicken was delicious, really moist! Gravy was nice but a bit tangy for my taste, might be because some of the carrots and onions burnt.

cc1011's picture
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Tried this and it was brilliant. Will definitely be doing it again!

gemsjams's picture

when it says pour in the stock, does this mean stock you make and add it to the other liquid in the tin, what stock do i use?? : / xx

mollymango's picture
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The chicken was perfectly cooked and moist, so I would do this again. Am going to use the left over chicken for chicken and stuffing baps tomorrow! Mmmmm! However I haven't given it 5* as some of the onion and carrots burnt.

seanmeager's picture
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used rosemary instead of thyme. was pretty good

chanelc's picture
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Gorgeous flavours and so easy! The gravy was also very yummy but doubled up on stock as me and the other half like a lot of gravy, highly recommended even of just for something a little different X

tracy_82's picture
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I made this yesterday and it was probably the best roast chicken we've ever had!! Great recipe!!

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