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Ingredients

1.8kg whole chicken, trimmed, washed, dried
8 small brown onions, ends trimmed, peeled, halved
1 lemon, sliced
1 bunch thyme, woody stems trimmed
3 garlic cloves, sliced
2 cups dry white wine

Method

Step 1 Place chicken in a large, non-metallic baking pan. Tie legs together with kitchen string. Tuck wings under.
Step 2 Add onion, lemon, thyme and garlic to the pan with the chicken. Pour the wine over, season to taste, cover with plastic wrap. Chill for 30 mins, turning once.
Step 3 Meanwhile, preheat oven to moderate, 180C. Bake chicken, basting occasionally with pan juices, for 1 1/4 hours or until golden brown and the juices run clear when the thigh is pierced with a skewer. Cover with foil and set aside to rest for 10-15 min. Carve and serve with vegetables of choice.

Lemon thyme roast chicken

How to make Lemon thyme roast chicken

Ingredients

Method