Lemon & Garlic Roast Chicken

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Whole chicken		1 (1.2kg)
Thyme		10g
Lemon		1/2
Fennel bulb		1/3
Flavourings:
Garlic		3 cloves
Olive oil		2 tbsp
Salt		1/2 tbsp
Lemon zest		1

Method

Cook

Preheat the oven 190C.

Clean the chicken inside and out and pat dry with kitchen paper.

Stuff with the lemon wedges, thyme and chopped fennel, and tie up the legs with some string.

Mix all the flavouring ingredients together in a bowl and rub onto the chicken.

Roast in an oven tray as it is for 80 minutes then allow to rest for 30 minutes covered with foil. Serve any time after this.

How to make gravy:
Heat the tray from the roast chicken and add some white wine. Scrape in the burnt bits with a wooden spoon.

Add 2 tbsp cornflour and mix well.

Add some hot water a bit at a time and season to taste with salt & pepper. Sieve before serving.

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