Gary Rhodes’ honey, lemon and thyme roast chicken
- Published: 31 Oct 08
- Updated: 18 Mar 24
Gary Rhodes’ honey, lemon and thyme roast chicken recipe is perfect for a relaxed weekend meal with friends.
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Ingredients
- 1.8-2kg free-range chicken
- Large knob of butter
- Finely grated zest of 1 lemon
- 1 level tbsp fresh thyme leaves
- 4 tbsp clear honey
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Method
- Preheat the oven to 200°C/fan 180°C/gas 6. Rub the chicken all over with butter and season liberally. Place the chicken in a roasting tray and roast for 40 minutes. Remove the bird from the oven and pour any juices into a bowl.
- Mix together the lemon zest, thyme and honey and pour over the chicken before returning to the oven. Baste every 5 minutes or so. After 20 minutes, baste once more then turn off the oven, leaving the chicken to rest there for 15 minutes.
- Remove the chicken from the roasting tray and heat the honey and juices in the tray with a little water and reserved juices to loosen, if necessary.
- Meanwhile, remove the legs from the chicken, separating the thigh and drumstick, and thickly slice the breast. Divide the chicken between 4 plates, spooning over the juices, and serve with the carrots and colcannon.
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- Recipe from November 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 452kcals
- Fat
- 17.2g (6.1g saturated)
- Protein
- 62.8g
- Carbohydrates
- 12g (10.9g sugar)
- Salt
- 0.7g
delicious. tips
Once cooked, the chicken needs to rest, to allow the meat to relax. Here, it simply rests in the oven after you have switched the heat off.
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