THE PERFECT THYME ROAST CHICKEN
You may start this recipe the night before and leave the uncooked chicken in the fridge uncovered overnight to dry up the skin. This allows the skin to become beautifully crispy when roasted.
PREPARATION TIME: 15 MINUTES WITH 3 HOURS FOR RESTING. COOKING TIME: 50 MINUTES. SERVES: 2-3 PEOPLE.

INGREDIENTS
1.8 kg whole free-range
chicken, with skin on
150 g butter, softened
3 sprigs thyme, (leaves only) chopped
Salt & pepper
Olive oil

METHOD
1. Mix herbs, salt, pepper & butter and insert evenly underneath the chicken skin (between the flesh and skin), pushing the butter mix by massaging the skin. Tie up the drumsticks together with some butcher’s twine. Leave the chicken on a wired rack in the fridge uncovered for at least 2 hours to dry the skin..

2. Preheat the oven to 180°C. Rub olive oil, salt and pepper all over the chicken and place breast side up on an oiled wired rack (with a roasting pan underneath to collect the juices and melted butter). Place in the oven and roast for 15 minutes at 180°C. Then turn the chicken breast side down and bake for another 15 minutes, constantly basting it with the melted butter collecting in the roast pan. After this time, reduce the oven temperature to 160°C and turn the chicken again breast side up on the rack. Roast for a final 20 minutes.

3. Remove from the oven and place the chicken in a bowl breast side facing down and leave to rest for 10 minutes. Resting the meat allows the juices to redistribute back to the breast meat.

4. Carve chicken and serve with the roasting juices. Alternatively, collect the juices and flambé with cognac and a little brown chicken stock.