Lemon and garlic roast chicken

Holly Bell demonstrates how to roast a chicken for a perfect Sunday family dinner in this video recipe.

Serves: 6 (or 4 with leftovers)

Preparation time: 10 minutes

Cooking time: 1 hour and 20 minutes

Cooling time: 10 minutes

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You will need

Preheat the oven to 200°C, fan 180°C, gas mark 6.
Place the chicken in a large greased roasting tin and stuff the cavity with half the onion and garlic, 2 lemon quarters and half the thyme.
Remove the leaves from half of the remaining thyme sprigs, place in a bowl with the butter and mix well. Spread over the chicken skin with a butter knife.
Scatter the remaining onion, garlic, lemon and thyme around the chicken and drizzle with a little oil. Season the chicken, vegetables and lemon with freshly ground black pepper.
Place in the centre of preheated oven and cook for 1 hour 15-20 minutes, basting occasionally during cooking.
To check it is cooked, insert a skewer into the thickest part of the thigh - the juices should run clear. Remove from the oven.
Transfer the chicken, veg and lemons to a serving dish or platter. Cover with foil and leave to rest for 10 minutes. Serve with peas, carrots and roast potatoes.

Watch Holly Bell show you how easy it is to make this classic Sunday roast chicken for the whole family.

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