Gary Rhodes’ honey, lemon and thyme roast chicken

Name: Gary Rhodes’ honey, lemon and thyme roast chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1.8-2kg free-range chicken; Large knob of butter; Finely grated zest of 1 lemon; 1 level tbsp fresh thyme leaves; 4 tbsp clear honey

Easy
November 2008

Easy
November 2008

Serves 4
Takes 10 minutes to make, 1 hour to roast, plus resting

Gary Rhodes’ honey, lemon and thyme roast chicken recipe is perfect for a relaxed weekend meal with friends.

Gluten-free recipes

Nutrition: per serving

Calories: 452kcals
Fat: 17.2g (6.1g saturated)
Protein: 62.8g
Carbohydrates: 12g (10.9g sugar)
Salt: 0.7g

Nutrition: per serving

Calories: 452kcals
Fat: 17.2g (6.1g saturated)
Protein: 62.8g
Carbohydrates: 12g (10.9g sugar)
Salt: 0.7g

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Ingredients

1.8-2kg free-range chicken
Large knob of butter
Finely grated zest of 1 lemon
1 level tbsp fresh thyme leaves
4 tbsp clear honey

Ingredients

1.8-2kg free-range chicken
Large knob of butter
Finely grated zest of 1 lemon
1 level tbsp fresh thyme leaves
4 tbsp clear honey

Method

Preheat the oven to 200°C/fan 180°C/gas 6. Rub the chicken all over with butter and season liberally. Place the chicken in a roasting tray and roast for 40 minutes. Remove the bird from the oven and pour any juices into a bowl.
Mix together the lemon zest, thyme and honey and pour over the chicken before returning to the oven. Baste every 5 minutes or so. After 20 minutes, baste once more then turn off the oven, leaving the chicken to rest there for 15 minutes.
Remove the chicken from the roasting tray and heat the honey and juices in the tray with a little water and reserved juices to loosen, if necessary.
Meanwhile, remove the legs from the chicken, separating the thigh and drumstick, and thickly slice the breast. Divide the chicken between 4 plates, spooning over the juices, and serve with the carrots and colcannon.

Method

Preheat the oven to 200°C/fan 180°C/gas 6. Rub the chicken all over with butter and season liberally. Place the chicken in a roasting tray and roast for 40 minutes. Remove the bird from the oven and pour any juices into a bowl.
Mix together the lemon zest, thyme and honey and pour over the chicken before returning to the oven. Baste every 5 minutes or so. After 20 minutes, baste once more then turn off the oven, leaving the chicken to rest there for 15 minutes.
Remove the chicken from the roasting tray and heat the honey and juices in the tray with a little water and reserved juices to loosen, if necessary.
Meanwhile, remove the legs from the chicken, separating the thigh and drumstick, and thickly slice the breast. Divide the chicken between 4 plates, spooning over the juices, and serve with the carrots and colcannon.