|Cook||1 hr and 30 mins|
- 1.8kg whole free-range chicken
- Olive Oil, for greasing
- 2 lemons, cut in half
- 1 bulb of garlic, cut in half crossways
- ½ bunch fresh thyme
- ¾ cup liquid chicken stock
- 2 tbsp olive oil
- Steamed baby carrots and green beans, to serve
Preheat oven to 200°C or 180°C fan-forced.
Wash the chicken (inside and out) under cold running water. Pat dry with paper towel.
Grease your Sunday Bake Roast Pan with some olive oil and put the chicken, breast-side down on the tray.
Place one of the lemons and half the lemon thyme in the cavity of the chicken. Arrange the remaining lemons, garlic and half the thyme sprigs around chicken and add stock to pan. Drizzle with olive oil and season well with salt and fresh cracked black pepper.
Place the chicken in the middle rack of the oven and roast chicken for 1 hour 15 minutes. Turn the chicken so it is breast-side up and roast for a further 15 minutes or until golden on top and juices run clear when the chicken is pierced with a skewer under the thigh.
Cover loosely with foil and tea towels to keep warm and rest for 10 minutes.
Serve chicken accompanied by lemon halves, carrots and beans.