Lemon and garlic roasted chicken

WRAPPING this chicken in greaseproof paper traps all the juices and keeps the bird wonderfully moist with a crisp coating. Serves 6.

Published: Thu, June 6, 2013

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Lemon and garlic roasted chicken

INGREDIENTS

1.8kg whole chicken
Salt and freshly ground black pepper
1 large lemon, sliced
6 cloves garlic, sliced
6 sprigs fresh thyme

METHOD

1) Preheat oven to 160C/140C fan/gas 3.

2) Place a large sheet of greaseproof or baking parchment – big enough to wrap around the chicken with extra for folding – in middle of a roasting tray.

3) Season chicken, stuff with half lemon slices and place breast side up in middle of paper.

4) Sprinkle with garlic slices and thyme and put rest of lemon over breast.

5) Fold paper over chicken to make a loose parcel.

6) Bake for one-and-a-half to two hours or until juices are no longer pink.

7) Remove from oven and allow to rest for 10 minutes before carving.

8) Serve with green vegetables and saute potatoes.