Looking for that perfect roast chicken recipe? Try this one with lemon and thyme from Marco Pierre White.
Marco uses stock cubes to make his seasoning with a little olive oil and seasons the inside of the chicken’s cavity. This enables the flavour to permeate the bird from the inside and not just on the skin.
Using his mother-in-laws technique he stuffs the chicken with a whole lemon and some thyme, slowing the cooking process down.
He also like to roast his chicken’s in a thick bottomed pan as opposed to a roasting tray.
|Chicken Stock Cubes||3|
For the Chicken
1 . Preheat the oven to 180°C
2 . Using two stock cubes and a little olive oil make a paste
3 . Rub the paste into the cavity of the chicken
4 . Then massage the paste onto the skin
5 . Stuff the cavity with a whole lemon and some thyme
6 . Place the chicken into a roasting tray of thick bottomed pan and heat on the stove for a few minutes.
7 . Pop in the oven for approximately 1 hour. (depends on size of chicken)
For the gravy
1 . Once the chicken is done remove from the pan and cover in a bowl with cling film to trap all the steam and retain the flavour and juices.
2 . In the pan add a little water to de-glaze and another stock cube
3 . Add some chopped parsley and the juices from the chicken.
4 . Simmer for a couple of minutes
5 . Ready to serve