• 1 large chicken, weighing approx. 1.8kg (4lb)
  • 4 sprigs lemon thyme
  • 4 tsp honey
  • Finely grated zest and juice of 1 lemon
  • 2 tbs olive oil
  • Salt and freshly ground black pepper


  • Preheat the oven to 190°C / fan oven 170°C
  • Put the chicken into a large roasting tin, cut the lemon into 1/4 and stuff into the chicken’s cavity
  • Rub the chicken all over the skin with olive oil salt and pepper.
  • Roast for 20 minutes per 450g, plus an additional 20 minutes. A Medium chicken cooks for roughly 1 hour 30 mins.
  • Remove the chicken from the oven and let rest under some foil for 15 minutes before serving. This helps the meat to reabsorb the juices leaving it juicy and tender.


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