Lemon & thyme butter-basted roast chicken & gravy

Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy

To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock...

  • Yield: Serves 4
  • Cooking time: 1 Hour 40 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 50g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an… , softened
  • bunch fresh thyme ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint… or lemon thyme, leaves picked, stalks reserved, plus extra to serve
  • 4 garlic clove, 1 mashed, the other 3 left whole but squashed
  • 2 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits… , halved
  • 1 chicken Chicken chik-enChicken's many plus points - its versatility, as well as the ease and speed with which it… , about 1½ kg
  • 2 carrot Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , roughly chopped
  • 1 onion Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… , roughly chopped
  • 2 bay leaf
  • 1 tbsp plain flour
  • 250ml chicken stock
  • splash soy sauce Soy sauce soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to… (optional)

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