Roast Lemon & Thyme Chicken

Name: Roast Lemon & Thyme Chicken
Yield: Serves 4
Cuisine: Italian
Ingredients: 1½ lemons; 1 whole chicken; 2 garlic cloves, roughly chopped; 2 tablespoons pouring (whipping) cream; 2 large handfuls of valeriana (lamb’s lettuce) or watercress; 3 tablespoons olive oil; 2 small fresh bay leaves; handful of thyme sprigs; 185 ml (6 fl oz/¾ cup) water; 1 teaspoon dijon mustard; 2 tablespoons olive oil; 1 garlic clove, peeled and squashed with the flat of a knife; 1 scant tablespoon red wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

Use a non-stick baking dish, one that will fit the chicken pieces snugly without the pan juices spreading thinly and burning. The dish I use is 22 x 30 cm (8½ x 12 inches).

Ingredients

1½ lemons
1 whole chicken
2 garlic cloves, roughly chopped
3<

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Cut 8 slices, about 5 mm (¼ inch) thick from the whole lemon. Cut the chicken up into 4 pieces, following the natural curves of bone. Cut away the wing tips. Rinse the pieces and pat dry. Squeeze the lemon