ROAST CHICKEN WITH GARLIC, LEMON & THYME

Fantastic Roasted Chicken!

(I nicked this one off of Jamie Oliver)

YOU WILL NEED:

900g / 2 lb chicken - we used a co-op medium sized
zest of 1 large lemon
8 slices Parma ham, thinly sliced
2 cloves garlic, peeled and crushed
2 good handfuls fresh thyme, leaves picked and finely chopped
Salt and freshly ground black pepper
1/2 pack softened butter
maris piper potatoes, peeled and cut into chunks

MAKE IT!
Preheat the oven to 220C  /180C fan / 425F / gas 7.

Wash your chicken inside and out and pat dry with kitchen paper.

Chop prosciutto and add to a bowl with the lemon zest, crushed garlic and thyme. Season, with salt and pepper and then mix it all into the butter.

Part the breast skin from the breast meat then try to push your hand gently down the breast, being careful not to rip the skin.

Push the above mixture into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird.

Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity.

Put chicken in the roasting tray and roast in the preheated oven for 20 minutes.

While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain.

Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes.

Lift the chicken off out of the tray for 20 seconds then toss and coat the potatoes in the butter. Put the chicken back on top of the potatoes and cook for around 40 minutes.

Take out of oven and leave to rest for 10 minutes. Once the meat and potatoes have been removed, a little light gravy can be made by tipping the juices from the roasting dish into a jug of BISTO Roast Chicken granules and hot water. 

EAT IT!

Wash this down with a glass or three of French Sauvingnon Blanc
DEE-LISH
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