Recipe
Sunday roast chicken for 6
A whole chicken, buttered under the skin, scented with thyme and lemon, roasted until the skin is golden and the flesh juicy.
- Serves 6
- Prep
- 15 min
- Cooking
- 1 h 20
- Total
- 1 h 35
- Difficulty
- Easy
Which cuts to choose?
For 6 people, allow a trussed chicken of 1.8 to 2 kg. Count about 25 minutes per 500 g. General advice.
From the guide : Poultry →Method
Step 1 — Prepare· 10 min
Preheat the oven to 200 °C. Season the cavity, tuck in the halved lemon and thyme. Push the butter under the breast skin, season the outside.
Step 2 — Into the oven· 25 min
Lay the chicken on one thigh in the tin, surrounded by the potatoes and unpeeled garlic cloves. Roast for 25 minutes.
Step 3 — Turn· 55 min
Turn onto the other thigh for 25 minutes. Then breast-up for 30 minutes, basting. The juices should run clear at the thigh joint.
Step 4 — Rest· 10 min
Rest 10 minutes before carving. Serve with the potatoes and the pan juices.
Butcher's tips
- Season the cavity and tuck the lemon and thyme inside.
- Start roasting on one thigh, then the other, and finish breast-up for juicy breast meat.
- Rest 10 minutes before carving.
Resting and reheating
Reheat covered in a 160 °C oven for 15 minutes. The carcass makes an excellent stock.
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