LEMON AND THYME CHICKEN
The garlic and herbs round the flavour in this recipe, while the lemon adds a delicate zing.
PER SERVING
856 cals, 25g fat, 9g sat fat, 80g carbs
SERVES 4
PREP 20 MINS
COOK 1 HR 35 MINS, PLUS RESTING
✣ 2tsp thyme leaves, finely chopped, plus a few sprigs
✣2 lemons, zested, then halved
✣ 50g butter, softened
✣ 1.7kg whole chicken
✣ 4tbsp olive oil
✣ 2 x 400g tins cannellini beans, rinsed and drained
✣ 100ml white wine
✣ 400ml chicken stock
✣ 1 bay leaf
✣ 1tsp Dijon mustard
✣ 1 garlic bulb, plus 1 clove
✣ 80g spinach
✣ 1 ciabatta, halved lengthways and toasted
You will need:
✣ Roasting tray
✣ Foil
1 Heat the oven to 170C Fan/Gas 5. Mix 1tsp chopped thyme and zest of 1 lemon with the butter, season and rub under the chicken skin. Put a few sprigs of thyme and a lemon half into the cavity. Drizzle over 2tbsp of the oil and season.
2 Put the remaining
