Cook once, eat all week

Roast chickens

2 whole free-range chickens (free-range or organic is best) salt and pepper, to taste
2 small bunches of fresh thyme
1 lemon, cut into quarters
2 onions, peeled and cut into quarters
6 garlic cloves, leave unpeeled
¼ cup olive oil

1. Preheat oven to 200°C.

2. Remove chickens from packaging and pat dry with paper towel. Drizzle with olive oil, and season well. Place a small bunch of thyme and 2 lemon quarters in the cavity of each bird.

3. Place the onions and garlic into