Rapid Roast Chicken with Potatoes and Thyme
- 1 butterfly chicken
- 1 onion, cut in chunks
- 6 whole cloves 6 whole garlic cloves, unpeeled
- 1 capsicum, deseeded, cut in chunks
- 300 g potatoes, cut in chunks
- 1 kumara, peeled, cut in chunks
- 2 tbsp oil
- 1/2 cup chicken stock
- Juice of 1 lemon
- 2 tsp fresh thyme leaves plus extra, for garnish
1. Preheat oven to 200°C (180°C fan-forced).
2. Toss garlic and vegetables in 1 tablespoon of oil and place in a single layer in a large roasting pan.
3. Nestle the chicken in to the vegetables, breast-side up. Drizzle over the remaining oil, sprinkle thyme over the
chicken and bake for 30 minutes.
4. Remove from the oven, turn the vegetables, add the stock and bake a further 25-30 minutes until the chicken is cooked. Prick the deepest part of the thigh and press – the juices should run clear. Once cooked, remove chicken and rest for 5 minutes.
5. Transfer chicken to a large serving platter and place vegetables around the sides.
6. Add lemon juice to the roasting pan and mix in with the pan juice.
7. Spoon pan juice over the top, sprinkle with thyme and serve with lemon wedges on the side.
Tip: To butterfly a chicken yourself, place chicken breast-side down and working from the cavity up to neck, cut along each side of the back bone with kitchen scissors. Discard backbone. Open chicken and slice through the white cartilage at the tip of the breastbone to pop it open.