Roasted Chicken with Lemon & Thyme
Us Brits love a classic roast dinner every Sunday. And I love to keep this tradition as alive as possible because it’s so hearty, but healthy and totally delicious. This chicken recipe is also great for guests because there is no messy carving involved and it’s elegant on the dinner table. It’s also easy to reheat because chopped up. It’s a client favorite too and something I’ve been making for years so wanted to post this recipe for you all too.
You will need:
1 whole organic chicken cut up in to sections (breast, legs, thighs, wings etc - you can ask your butcher to do this for you at the grocery store or you can do it yourself if you’re brave)
2 whole garlic bulbs
1 large glass white wine
1 cup chicken broth
3 tbsp butter (or vegan butter)
1 tbsp olive oil
Sprigs of fresh thyme
Preheat your oven to 400 F
In a large skillet or shallow Dutch oven, melt your butter and heat the olive oil over a medium/high heat. Get the pan nice and hot to sear the chicken.
Salt and pepper the chicken, then add in to the hot pan and cook for about 2-3 minutes on each side until golden brown.
Pour over your white wine and let the alcohol evaporate for one minute or two. Then add in your chicken broth.
Use one lemon to squeeze the juice all over the chicken, and the rest slice in half and position around the pan along with the peeled shallots and gal bulbs cut in half.
Finish with some fresh sprigs of thyme and place in to the oven for 40-45 minutes to finish cooking.
Serve with roasted veggies or roasted fingerling potatoes and don’t forget to devour that glorious jus at the bottom.