Ingredients
- 1 free-range or organic chicken (about 1.8 kg)
- 2 tbsp extra virgin olive oil
- 1 lemon, halved
- 1 whole bulb of garlic, cloves separated (skins on)
- A large bunch of thyme
- 2 onions, cut into thick slices
- 150 ml bone broth or stock
- Sea salt and black pepper
Method
- Prepare: take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 160°C (140°C fan).
- Season: rub the chicken all over with the oil and season generously. Put the lemon halves, a few garlic cloves and half the thyme inside the cavity.
- Roast slowly: spread the onions, remaining garlic and thyme in a roasting tin, sit the chicken on top and pour the broth around it. Roast for 1 hour 45 minutes.
- Crisp the skin: turn the oven up to 220°C (200°C fan) and roast for 15–20 minutes more, until the skin is golden and the juices run clear when the thickest part of the thigh is pierced.
- Rest: rest the chicken for 15 minutes. Squeeze the soft garlic into the pan juices and mash it in to make a simple gravy.
- Serve: serve with roasted vegetables and greens. Keep the carcass to make Healing Bone Broth.
Why it's good for you: Slow-roasting keeps the meat tender and juicy, and garlic, lemon and thyme are traditional immune-supporting foods. Choosing a free-range or organic bird means better welfare and a better-quality meat. Using the carcass for broth means nothing goes to waste. (Read more in Why Eat Organic?)
Good to know: Always make sure chicken is cooked right through, with no pink meat and juices that run clear.
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