Spring chicken
Lemon and thyme roast chicken
Serves 4-6
With a bit of attention to detail, the perfect roast chicken is only ever a good bird and an hour and a half away. A slather of butter under the skin, and fresh-cut lemon and thyme for stuffing will flavour the meat beautifully. Rubbing the skin with oil, then covering it in sea salt ensures deliciously crispy skin. In this recipe, I load up the pan with pine nuts, currants, red peppers and capers 30 minutes before it’s due out of the oven. Simply gorgeous!
free-range chicken, sea salt Small handful fresh thyme sprigs lemon, quartered large onion, roughly chopped each currants, pine nuts and capers Splash red wine vinegar Crusty bread to serve
