- Preparation
- 15 min
- Cooking
- About 1½ hr
- Chilling / resting
- Rest 20 min
- At service
- 10 min carving
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 1.8 kg whole chicken
- 1 whole lemon
- 6 clove garlic
- 30 g butter
- 1 small bunch thyme
- salt and black pepper
Method
- Heat the oven to 200°C / 180°C fan. Put the chicken in a roasting tin, rub with softened butter and season. Add halved lemon, garlic and thyme around the bird.
- Roast for approximately 1 hour 30 minutes, basting once. Check the thickest breast and thigh with a clean thermometer: 75°C for 30 seconds. Continue cooking if needed.
- Rest for 20 minutes before carving. Spoon over the hot roasting juices. For larger parties use multiple similar-sized birds and check each; do not scale roasting time mechanically.
Make ahead
Prepare lemon, garlic and herbs ahead. Roast on the day; leave space in the oven for sides.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.