Name: Lemon & Thyme Butter-Basted Roast Chicken with Gravy Recipe
Prep time: 15 min
Cook time: PT-490429H31M38S
Total time: PT-490429H31M38S
Cuisine: British
Ingredients: 50g butter, softened; Bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve; 4 garlic cloves, 1 mashed, the other 3 left whole but squashed; Juice of half a lemon; 1 chicken, about 1½ kg; 2 carrots, roughly chopped; 1 onion, roughly chopped; 2 bay leaves; 2 lemons, halved; 1 tbsp plain flour; 250ml chicken stock; Splash of soy sauce (optional)

Ingredients

50g butter, softened

Bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve

4 garlic cloves, 1 mashed, the other 3 left whole but squashed

2 lemons, halved

1 chicken, about 1½ kg

2 carrots, roughly chopped

1 onion, roughly chopped

2 bay leaves

1 tbsp plain flour

250ml chicken stock

Splash soy sauce (optional)

Instructions

Step 1: Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic, and the juice of half a lemon. Season well and set aside.

Step 2: Gently loosen the skin from the chicken breast with your hand and push most of the butter mixture under the skin. Rub the remaining butter all over the outside of the chicken. Stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the whole garlic cloves.

Step 3: Scatter the chopped carrots, onion, and bay leaves in the base of a small roasting tin. Place the chicken on top, breast-side up, and roast in the oven for 1 hour and 30 minutes, basting with the buttery juices after about 40 minutes.

Step 4: When the chicken is golden and crisp and the juices run clear, remove it from the oven and leave it in the tin for 5 minutes. Use tongs to remove the lemon halves, garlic, and thyme from the cavity into the tin.

Step 5: Lift the chicken from the tin, allowing the juices to drip down, and transfer it to a platter to rest for at least 15 minutes.

Step 6: To make the gravy, squeeze the juice from the cooked lemon halves into the tin and discard the skins. Place the tin over low heat, stir in the flour, and cook until light brown. Gradually add the chicken stock, stirring continuously, and simmer for a few minutes. Add a splash of soy sauce if you prefer a darker gravy. Strain into a jug and serve with the chicken.

Tips & Variations

For extra flavor, add a few sprigs of rosemary or sage along with the thyme in the cavity.

Use organic lemons for the best fresh, zesty taste.

If you prefer, replace carrots with parsnips or potatoes to roast alongside the chicken.

Basting the chicken regularly keeps the meat moist and enhances the crispy skin.

FAQs

Can I use dried thyme instead of fresh?

While fresh thyme provides the best flavor and aroma, dried thyme can be used if fresh is unavailable. Use about one-third of the amount when substituting dried for fresh.

How do I know when the chicken is fully cooked?

The chicken is done when the skin is golden and crispy, the juices run clear when pierced at the thickest part of the thigh, and it reaches an internal temperature of 75°C (165°F).