Sml handfull thyme
1 1/2 tbsp flour
This recipe is for a roasting dish with a lid or large casserole dish. If you don’t have one big enough, a deep roasting dish with some tin foil over will do.
Preheat the oven to 180°C and boil a kettle of water.
Add a little oil to the base of the dish and place the chicken in.
Pierce a small slit in the skin on the highest point of each breast and leg. Poke your finger in the slits under the skin to separate the skin from the meat. Chop the butter into small cubes and push under the skin.
Drizzle over a little rapeseed oil over the chicken and coat evenly using your hands.
Liberally sprinkle over some sea salt. Zest one of the lemons over the top of the chicken and then slice in half and place in the cavity of the chicken.
Scatter over the thyme and place a few slices of lemon on top of the chicken and then place the rest of the lemon in the cavity with the other lemon.
Pour in water down the side roughly 1 1/2 inches deep.
Put the lid on and place in the oven for one hour.
After one hour, remove the lid and return to the oven for a further hour and 20 minutes.
Remove from the oven. Drain the liquid into a saucepan and place on to a medium heat, place the chicken on a board to rest. Sieve the flour into the saucepan and stir continuously for five minutes or so until it starts to thicken for a the lemon flavoured gravy.
I love cooking chicken this way as it is guaranteed to be moist every time. Keeping the lid on steams the chicken through and the water in the bottom of the dish poaches the bottom, followed by a blast at the end to crisp up the skin.
This is a good one for all those Brits out there who want to have a slightly more jazzy chicken for their Sunday roast. The lemon gravy can be made super lemony by squeezing the lemons from the cavity into the gravy if desired, personally I prefer a subtle flavouring and then to get a bit of a tang from the skin.