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Roast Chicken with Garlic and Lemon Thyme served with a Chicory Salad

Succulent roast chicken infused with lemon thyme and garlic, served alongside a crisp, zesty dressed chicory salad.

ChickenDinnerHigh ProteinGluten FreeRoast

Estimated Nutrition

Per Serving Total
Calories 1780.1 kcals 7120.4 kcals
Carbohydrates 6.7 grams 26.8 grams
Fat 148.9 grams 595.6 grams
Protein 101.3 grams 405.2 grams
Cook Time
120 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
White Wine Vinegar
1
tbsp
Dijon Mustard
Dairy
150
g
Unsalted Butter
softened
Fruits
1
piece
Lemon
halved
1
piece
Lemon
juice only
Liquids
100
ml
Water
Meat
2
kg
Chicken
whole
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
head
Garlic
cut in half
30
g
Lemon Thyme
fresh
1
clove
Garlic
crushed
OilsFats
100
ml
Vegetable Oil
Vegetables
5
piece
Chicory
chopped

Steps

  • Preheat the oven to 200°C.
  • Season the chicken and stuff with lemon, garlic, and lemon thyme.
  • Smear the skin with butter and roast for 1-2 hours while basting.
  • Add 100ml of water to the tray ten minutes before roasting ends.
  • Squeeze fresh lemon juice over the cooked chicken and rest for 15 minutes.
  • Strain the pan juices into a pan to keep warm.
  • Whisk garlic, vinegar, and mustard in a bowl, then gradually incorporate oil.
  • Toss the chopped chicory in the dressing.
  • Carve the chicken and serve with the salad and pan juices.