Method

Preparation time: 10 mintutes
Cooking time: 65 minutes
Serves: 4

1. Preheat oven to 190ºC. Dry Lilydale free range chicken well inside and outside with a paper towel.

2. Combine olive oil, sea salt and pepper in a small bowl. Rub over chicken and cavity lining. Use the side of a knife blade to lightly squash garlic cloves. Place garlic, 8 sprigs thyme and a lemon half in cavity. Tie chicken legs together.

3. Place in a roasting tin (breast side up). Tuck wings under chicken. Roast 50 minutes, basting chicken occasionally with pan juices. Cover breast with foil and roast for 15 minutes longer, or until juices run clear when you pierce thickest part of thigh.

4. Gently lift the wing end of the chicken, so that the cavity juices run into the roasting tin. Remove chicken to a serving platter. Cover with foil.

5. Squeeze the juice of remaining lemon half onto pan juices in the roasting tin. Place over a medium heat and simmer, stirring, for 1-2 minutes or until thickened slightly. Carve chicken and serve drizzled with reduced pan juices.

Cook’s tip: serve with baked vegetables, if desired.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.