Roast Chicken with Lemon, Thyme and Pan Gravy

Ingredients

• 1600 g whole chicken
• 1 lemon
• 6 fresh thyme sprigs
• 4 clove garlic cloves
• 1 onion
• 3 tbsp olive oil
• 300 ml chicken stock
• 1 tsp black pepper

Method

1. 1

   Preheat oven to 200°C/180°C fan. Pat the chicken dry. Halve the lemon and stuff the cavity along with the thyme sprigs and 2 garlic cloves.

2. 2

   Rub the chicken all over with olive oil, salt and black pepper. Scatter the onion (quartered) and remaining garlic cloves in the roasting tin and sit the chicken on top.

3. 3

   Roast for 1 hour 20 minutes, or until the juices run clear when the thigh is pierced and the skin is deeply golden.

4. 4

   Transfer the chicken to a board and rest, loosely covered with foil, for 15 minutes.

5. 5

   Meanwhile, place the roasting tin over a hob flame. Add the stock and bring to a boil, scraping up all the sticky bits. Simmer for 5 minutes to make a simple gravy. Strain into a jug.

6. 6

   Carve the chicken and serve with the gravy, roast potatoes and seasonal vegetables.