Lemon & Thyme Roast Chicken

What you will need

1 Large Free Range Chicken 1.5-2kg

For the Stuffing:

1 Large Onion (finely chopped)

2 Cloves of crushed Garlic

100g Pancetta (finely chopped)

250g Sausage meat

100g Breadcrumbs

2 tbsp Thyme (finely chopped)

2 tbsp Parsley (finely chopped)

Zest and juice of 2 Lemons

2 Eggs

2x 25g Butter

How to do it

  1. Pre Heat oven to 190°C Gas 5.
  2. Wash the cavity of the chicken and pat dry with kitchen roll.
  3. Now saut? the onions, garlic & pancetta in half of the butter until the pancetta begins to crisp, then take off the heat and cool.
  4. In a large mixing bowl add the sausage meat, herbs, lemon zest & eggs and mix well. Now add the onions to the bowl with a generous amount of salt & pepper and again mix well. Add the breadcrumbs and the stuffing is ready.
  5. Feed the stuffing into the chicken making sure it is tightly packed, and put it onto a roasting tray.
  6. Melt the remaining butter and mix in the lemon juice. Brush it all over the skin of the chicken and scatter a few sprigs of fresh thyme on top.
  7. Now roast the chicken for 1.5 hours or until the juices run clear when you cut into the skin between the leg & the breast.
  8. Allow to rest for 10 minutes before serving.