1 small onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 lemon, quartered
50g butter
1 tsp dried thyme
Salt and pepper
Put the chicken into a roasting dish. Stuff the onion, garlic and lemon into the cavity and place the chicken breast side up. Mix together the butter, thyme, salt and pepper and smear all over the chicken. Roast for 60 minutes at 180 degrees and then reduce the heat to 160 degrees and roast for another 20 minutes. Allow the chicken to rest for 10 minutes before carving.
The chicken was very tender and juicy but the skin was crispy. It's preferable to the slow roast chicken that I made last week.
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