Lemon & Thyme Roast Chicken

  • 10min prep
  • 1hr 15min cook
  • 4 Servings


  • 1.8kg whole chicken

  • 3 lemons

  • 1 bulb garlic, halved crossways

  • ½ bunch fresh thyme

  • ¾ cup chicken stock

  • 2 tablespoons olive oil

  • Steamed chat potatoes, to serve

  • Green beans, to serve


  • Preheat oven to 180 C. Wash chicken (including cavity) under cold running water. Pat dry with paper towel. Place chicken, breast-side down, in a roasting pan.

  • Cut 1 lemon into quarters. Place in cavity. Cut remaining lemons in half. Arrange lemon, garlic and half the thyme sprigs around chicken. Add stock to pan. Place remaining thyme on chicken. Drizzle with oil. Season with salt and pepper.

  • Roast chicken for 1 hour 15 minutes. Turn chicken, breast-side up. Roast for 15 minutes or until golden and juices run clear when chicken thigh is pierced with a skewer. Cover loosely with foil and stand for 5 minutes. Serve chicken accompanied by lemon halves, potato and beans.