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Lemon and Thyme Roast Chickens with Potatoes

I love roast chicken and what can be better then one roast chicken? 2 of course. This is how I make lemon and thyme roast chickens with potatoes. I always use the same technique because I love that crispy golden skin. This is a really easy recipe that is simple enough to make any night of the week. 

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Lemon and Thyme Roast Chickens with Potatoes

I have attempted to show how crisp the skin is here by poking it slightly! One of my projects for next year is to work on a load of roast recipes because you have been asking for them. Who doesn’t love a roast meal? 

Cooking 2 chickens in one go means you can save one for sandwiches or tacos or soups or anything really. Or you can freeze one. The best thing about this? It takes the same length of time to cook both as it does to cook one. 

Sometimes foolproof is better then experimenting. Of course you could brine the chicken to make it really realllllllly moist but I don’t aways have the time. I do however have a recipe coming up for the brined version. This recipe is less technical. Roast chicken is somewhat of a classic comfort dish and a sunday special for many families. I do think that a lot of that has to do with its simplicity and ability to please the whole family.

This recipe is so easy, I make it any night of the week. The skin is crispy and the breast is moist. It is absolutely delicious. If you don’t have twine there is a technique you can use to tie the legs together or you can make ‘rope’ by crushing a large piece of foil into a long piece and twisting it. 

Its the kids last day at school today and then its the Christmas holidays!! They are excited to have some time off. My daughter insisted on going to school today despite being up for 4-5 hours last night coughing. She didn’t want to miss the party! Aah well.. I hope she has fun. I think she will be home early to be honest!

Anyway, please try this wonderful recipe and let me know how you get on!

Lemon and Thyme Roast Chickens with Potatoes

Print

Lemon and Thyme Roast Chickens with Potatoes

I love roast chicken and what can be better then one roast chicken? 2 of course. This is how I roast chicken most of the time. I always use the same technique because I love that crispy golden skin. This is a really easy recipe that is simple enough to make any night of the week. 

Course Dinner
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 50g Butter , softened
  • 1.5 kg Potatoes King Edwards or other Floury Potatoes
  • Bunch Fresh Thyme leaves removed
  • 6 cloves Garlic Cloves 2 crushed, 4 squashed
  • Drizzle Olive Oil
  • 3 Lemons halved
  • 2 Chickens cleaned and giblets removed, legs tied together and wings tucked under
  • 2 Onions Chopped into thick wedges
  • 1 tbsp Flour
  • 300 ml Chicken Stock

Instructions

  1. Season and rub the chickens inside and out with salt and pepper a few hours before cooking. Cover the chickens and leave in the fridge. 

  2. Preheat your oven to Gas 7.

  3. Bring a large pan of salted water to the boil. Cut the potatoes into wedges and boil them for 10 minutes.

  4. Drain the potatoes and set aside for a minute. Shake the potatoes in the pan while still hot.

  5. In a small bowl, mash the butter with two thirds of the thyme leaves, the mashed garlic and the juice of 1 lemon. Mix everything together with some seasoning and set aside.

  6. Use your hand to loosen the chicken skin away from the breast, then push most of the butter under the skin. Rub the rest of the butter all over the chicken and drizzle with a little olive oil. Stuff the cavity with the lemon halves, remaining thyme leaves and the garlic. Add the onion and bay leaves to the bottom of a oven tray. Sit the chicken on top.

  7.  Cook in the preheated oven for around 20 minutes. 

  8. Swap the chickens round, turn down the heat to Gas Mark 6 and cook for a further 45 minutes to an hour, or until the chicken is cooked and the potatoes are nice and golden. This may take up to 15 - 20 minutes more. The chicken is cooked when the juices run clear from the thickest part of the thigh. Remove from the tray and stand for 5 - 15 minutes before carving.

  9. Put the roasting tray onto the hob and stir in the stock as well as the juice from the lemons. Bring to the boil and simmer for 5 minutes. Add the flour and stir until thickened. Serve alongside the chicken.

Recipe Notes

Baste regularly! I do this 4 times!

 

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