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Lemon-Thyme Roast Chicken

recipe 120 min
Total 673 Kcal 118 g protein 14 g carbs 17 g fat

Ingredients for serving

  • 0.5 g Spices, thyme, dried 0.25 x tbsp, leaves (2.7g)
  • 54 g Lemons, raw, with peel 0.5 x fruit without seeds (108g)
  • 9 g Garlic, raw 1 x cloves (9g)
  • 30.5 g Carrots, raw 0.5 x medium (61g)
  • 0 g Spices, bay leaf 0.25 x tsp, crumbled (0.6g)
  • 3.5 g Onions, raw 0.25 x slice, medium (1/8" thick) (14g)
  • 3.5 g Plain Flour 0.25 x tbsp (14.3g)
  • 2.5 g Plain Butter 0.25 x slice (10g)
  • 375 g Chicken breast, low fat 3.75 x fillet (100g)

Instructions

  • Let the oven be preheated to 200C
  • Take a small bowl; add into it a small bunch of thyme leaves, 5g butter, half-lemon juice and the mashed garlic. Mix the contents and leave it aside.
  • Using your hands, remove the skin from the chicken breast and add the above mixture into the gap. Rub the reminder of butter over the chicken. Stuff the inner portion of chicken with the garlic, thyme leaves and stalks and lemon halves.
  • Take a small roasting tin and scatter chopped onion, bay leaves and carrot over it. Place the chicken over it and roast it for at least 1 hr and 30 minutes.
  • Once the chicken has turned golden brown, remove it from the over and set aside for a few minutes.
  • Use a tong or any other device to remove the thyme, garlic and lemons from the chicken cavity.
  • Transfer the chicken into a plate and serve hot

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