Lemon & Thyme Roast Chicken Recipe by Celeste
Cooking Instructions 1 Take the chicken out of the fridge for 30 minutes to an hour, to let it come up to room temperature. 2 Heat oven to 200C 3 Season inside of cavity with salt and pepper, put in thyme sprigs and lemon halves. 4 Grind more pepper all over the outside of the chiclen and drizzle over the olive oil. 5 Tie feet together with string. 6 Cook for two hours (one and a half pound bird), or until juices run clear when a skewer is inserted into the thigh and it is pressed gently. Baste the chicken two or three times while cooking. 7 Remove from the oven, let rest for 10-20 minutes. 8 Use a sharp knife to remove the legs, then remove and thickly slice the breast. 9 Serve with lots of vegetables. 1 Take the chicken out of the fridge for 30 minutes to an hour, to let it come up to room temperature. 1 Take the chicken out of the fridge for 30 minutes to an hour, to let it come up to room temperature. 2 Heat oven to 200C 2 Heat oven to 200C 3 Season inside of cavity with salt and pepper, put in thyme sprigs and lemon halves. 3 Season inside of cavity with salt and pepper, put in thyme sprigs and lemon halves. 4 Grind more pepper all over the outside of the chiclen and drizzle over the olive oil. 4 Grind more pepper all over the outside of the chiclen and drizzle over the olive oil. 5 Tie feet together with string. 5 Tie feet together with string. 6 Cook for two hours (one and a half pound bird), or until juices run clear when a skewer is inserted into the thigh and it is pressed gently. Baste the chicken two or three times while cooking. 6 Cook for two hours (one and a half pound bird), or until juices run clear when a skewer is inserted into the thigh and it is pressed gently. Baste the chicken two or three times while cooking. 7 Remove from the oven, let rest for 10-20 minutes. 7 Remove from the oven, let rest for 10-20 minutes. 8 Use a sharp knife to remove the legs, then remove and thickly slice the breast. 8 Use a sharp knife to remove the legs, then remove and thickly slice the breast. 9 Serve with lots of vegetables. 9 Serve with lots of vegetables. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vanishing Boneless Wings Breakfast Tater Tot Casserole Easter Crescent Roll Carrots Filled With Egg Salad Apple & Cream cheese Stuffed French Toast Sticks D.I.Y Spice Blends (No°1) Vanishing Boneless Wings Breakfast Tater Tot Casserole Easter Crescent Roll Carrots Filled With Egg Salad Apple & Cream cheese Stuffed French Toast Sticks D.I.Y Spice Blends (No°1) Sophie's mini chocolate peanut butter bites Greek Style Breakfast Sausage Lemon Curd Breakfast Tater Tot Casserole Sour Potatoes Sour Potatoes Braised Chicken With Potatoes, Olives, And Lemon Mike's Creamy Roasted Garlic Spread Cafe-Style Banana Cake Chocolate Chunk Muffins Sophie's mini chocolate peanut butter bites Greek Style Breakfast Sausage Lemon Curd Breakfast Tater Tot Casserole Sour Potatoes Sour Potatoes Braised Chicken With Potatoes, Olives, And Lemon Mike's Creamy Roasted Garlic Spread Cafe-Style Banana Cake Chocolate Chunk Muffins