Roast chicken with lemon and thyme by M. Kuehn

posted in: RECIPES 2
We all know what Sundays are about. A roast with all the trimmings is definitely part of the scenario.
Friends round the table yakking away about something and nothing, the collective oohs and aahs when the centre piece is proudly presented along with the abundant aromas wafting into the room,
the sound of the cork being extracted from a delicous bottle to complete the picture and there you have it. A jolly good reason to be British.
Anyway, this chicken dish is made using two small Halal chickens. I find the flavour so superior to ordinary supermarket chicken and you pay less than half the price of an organic bird.
2 small chickens
A tbs of thyme leaves
grated zest of half a lemon
3 tbs of olive oil
1 tbs sherry vinegar
1 large glass of white wine.
2 onions
1 tsp sea salt
Pre-heat the oven to 180oC
Wash the chickens thoroughly and pat dry. Mix together the lemon juice, zest, salt and olive oil. Rub this all over the chicken.
Quarter the onions and place in the roasting tin and put the chickens on top. Pour over the vinegar and half of the wine. Place in the oven covered with foil and cook for half an hour.
Pour in the rest of the wine and cook for thirty minutes more. Take the foil off fifteen minutes before the end of cooking. The juice will provide a fantastic base for your gravy.

2 Responses

  1. Carole
    | Reply

    Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

  2. Carole
    | Reply

    thanks for linking this in, cheers.

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