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Lemon & Thyme Roast Chicken

Serves 4 · 15 min prep · 1 hr 20 in the oven

You need

1 chicken, about 1.6 kg
1 lemon, halved
A small bunch of thyme
4 tbsp butter, softened
1 kg small potatoes, halved
Salt, pepper, olive oil

Method

Heat the oven to 200°C. Sit the chicken out for 30 minutes first — cold chicken cooks unevenly.
Rub the butter under the skin with half the thyme. Salt it well.
Put the lemon halves and the rest of the thyme in the cavity.
Toss the potatoes in oil and salt, spread them around the bird.
Roast 1 hr 20, basting twice. Done when the juices run clear.
Rest 15 minutes before carving. Not optional.

💡

Tip

Save the carcass. Stock the next morning takes ten minutes of actual work.

The Markdown source

---
title: Lemon & thyme roast chicken
skin: handwritten
hand: marker
ink: ballpoint-black
stationery: index-card
neatness: 0.5
---

# Lemon & Thyme Roast Chicken

*Serves 4 · 15 min prep · 1 hr 20 in the oven*

## You need

- 1 chicken, about 1.6 kg
- 1 lemon, halved
- A small bunch of thyme
- 4 tbsp butter, softened
- 1 kg small potatoes, halved
- Salt, pepper, olive oil

## Method

1. Heat the oven to 200°C. Sit the chicken out for 30 minutes first — cold
   chicken cooks unevenly.
2. Rub the butter under the skin with half the thyme. Salt it well.
3. Put the lemon halves and the rest of the thyme in the cavity.
4. Toss the potatoes in oil and salt, spread them around the bird.
5. Roast 1 hr 20, basting twice. Done when the juices run clear.
6. **Rest 15 minutes before carving.** Not optional.

:::tip
Save the carcass. Stock the next morning takes ten minutes of actual work.
:::

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