Sunday lunches
Roast chicken with lemon and thyme
The benchmark Sunday roast. Crisp skin, lemony jus, very few ingredients.
Method
- 01
Pull the chicken from the fridge an hour before, so it comes up to room temperature.
- 02
Heat the oven to 425°F. Pat it dry, rub butter under and over the skin, season heavily. Tuck the lemon and thyme in the cavity.
- 03
Roast about 55 minutes, until the thigh juices run clear. Rest twenty minutes before carving.