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.
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.
Preheat your oven to Gas 7.
Bring a large pan of salted water to the boil. Cut the potatoes into wedges and boil them for 10 minutes.
Drain the potatoes and set aside for a minute. Shake the potatoes in the pan while still hot.
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.
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 to the bottom of a oven tray. Sit the chicken on top.
Cook in the preheated oven for around 20 minutes.
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.
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.
Baste regularly! I do this 4 times!