Dinner · 1 hr 20 · Serves 4
A lemon and garlic
roast chicken.
The Sunday anchor. Salted early, roasted hard, and rested longer than feels reasonable.
01 / Dinner / 1 hr 20
A lemon and garlic
A lemon and garlic roast chicken
You need
Do this
- Salt the chicken all over and leave it uncovered in the fridge for a few hours, or overnight.
- Heat the oven to 220°C. Put the halved lemons and garlic in the tin with the thyme.
- Rub the bird with oil and pepper and roast for 20 minutes.
- Drop to 180°C, pour in the wine, and roast for another 50 minutes, basting twice.
- Rest it for 20 full minutes before carving. Spoon the pan juices over everything.
The carcass becomes stock. That is the deal.
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