Roast Chicken
Ingredients:
1 medium chicken – organic free range are the best, or corn fed.
2 teaspoon salt
Pepper
1 tablespoon thyme
Juice from 1 lemon
Butter
Method:
Sprinkle the inside and outside of the chicken with the salt, pepper and thyme and squeeze the lemon juice all over the chicken and rub it in.
Squeeze some lemon juice inside the cavity as well.
Dot with butter and place about 1 tablespoon of butter inside the cavity.
Place in an ovenproof dish, which has a lid.
Add a little water on the bottom of the dish and place in the oven.
Roast in moderate oven until done, approximately 1 ½ hours.
After 30 minutes baste the chicken with the pan juices, including the juice that comes out of the cavity.
If the chicken has browned on the top side, turn it over and cook for a further 30 minutes, if not cook a little longer until it has browned.
After one hours cooking baste the chicken again and turn over, place the lid on top of the dish and cook for a further 30 minutes.
The chicken should have finished cooking.
Baste the chicken again and leave to rest with lid on.
To serve:
Greek potatoes, cooked in the chicken juices.
Steamed rice with gravy and/or yoghurt
Greek salad.
Rice cooked with the pan juices, yoghurt and salad
