Ingredients
-
1.5 kg free range chicken
-
1 red onionroughly chopped
-
2 carrotschopped
-
1 lemonhalved
-
25g garlic butter(or regular butter)
-
2-3 sprigs thymeor 1 tbsp of dried thyme if no fresh thyme available
-
1 tsp sea salt
-
ground black pepper
-
Gravy
-
1 tbsp gluten free flour
-
250ml chicken stock
Directions
Instructions
- Preheat oven to 190 degrees Celsius
- Place the chopped onion and carrots over the base of the roasting tin
- Stuff the chicken with fresh thyme (if any) and lemon halves after you have squeezed the juice from the lemon and poured over the chicken
- Sit the chicken on the vegetables and smother with (love lol and) softened butter
- Season the chicken with thyme, salt and pepper and place on roasting tin.
- Place the tray in the oven and roast the chicken. Leave undisturbed for 1 hour and 20 minutes and then pierce the chicken slightly with a skewer to check the juices run clear.
- Remove the chicken from the oven and using a pair of tongs lift the chicken to a board to rest for approximately 15 – 20 minutes before serving.
Tips:
- While the chicken is resting, you could make a gravy. Using the juices of the chicken in the roasting tin. Place the roasting tin over a low flame, add 1 tbsp of gluten-free flour and stir gently with the juices until you have a light brown creamy smooth paste. Pour 250ml of chicken stock into the roasting tin and gradually stir until you have a thickened sauce.
- Serve with roast veggies 😉
