Garlic & Thyme Butter Roast Chicken with Pan Sauce

Method

1. 1. Add the garlic, thyme and a generous pinch of sea salt to a large pestle and mortar. The salt helps to act as an abrasive and helps to crush the garlic. Bash to a smooth paste before adding the butter and gently mash to combine.
2. 2. Place the chicken in a large roasting tray with the onions.
3. 3. Ease the chicken skin away from the flesh using your fingers. Push most of the butter under the skin and spread the rest on top to coat. Drizzle the onions with a little oil and season everything generously with sea salt and pepper.
4. 4. Cook in the oven for approx. 50 minutes to an hour or until fully cooked, golden and the juices run clear when a skewer is inserted into the thickest part of the thigh.
5. 5. Once cooked remove the chicken and onions from the tray and place on a carving board and cover with foil. Allow to rest for 10 minutes before dividing into portions and slicing the breasts. Place on a serving platter and keep warm in the oven.
6. 6. Pour the liquid and the contents of the roasting tray into a gravy fat separator jug and pour the non-fatty liquid back into the tray and place on the stovetop over a medium heat.
7. 7. Add the flour and whisk vigorously into the juices in the pan. Add the white wine to this and bring to a steady simmer allowing the alcohol to cook out for 2-3 minutes. Add the chicken stock and bring to a boil. Whisk regularly and simmer until thickened and reduced. Season to taste and serve the roast chicken alongside the gravy, garden peas, roast potatoes and carrots.

• Main Meals
• Family

Ingredients

• US
• METRIC

You'll Need