Ingredients
- 1 tsp black peppercorns
- 3 tbsp sea salt flakes
- 1 tbsp thyme leaves, chopped
- zest of 1 lemon, then cut in half
- 1 whole chicken (about 3 1.77kg-2.2kg)
- 2 tbsp light olive oil
Step by step
Get ahead
Dry-brine the chicken the day before you cook it, but no further ahead than that.
- Put the peppercorns in a mortar and bash with a pestle until crushed. Stir in the salt, thyme and lemon zest.
- Remove all the packaging from the bird (make a note of its weight) and untie any string. Rub the salt mix into the chicken, inside and out, rubbing it in well with your hands. Put the chicken on a wire rack over a tray or roasting tin and place, uncovered, in the fridge for 12 to 24 hours. Some salt mix may fall off, but just sprinkle it back on while it's sitting on the tray.
- Heat the oven to 240°C, fan 220°C, gas 9. Pat the chicken dry with kitchen paper, rubbing off the salt mixture, and discard any liquid in the dish underneath.
- Rub the olive oil all over the bird, then add the lemon halves to the cavity. You can tie the bird up again for presentation if you wish. Put in a roasting tray and cook for 20 minutes, then lower the temperature to 180°C, fan 160°C, gas 4 and cook for another 45 minutes-1 hour (depending on weight). Don’t baste the chicken as this would soften up the crisp skin. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh. If the juices come out clear, it’s ready. If it’s pink, put it back in for another 15 minutes.
- Leave to rest uncovered for 20 minutes while you make gravy from the roasting juices and warm some plates to serve it on
source:https://www.sainsburysmagazine.co.uk/recipes/mains/super-moist-roast-chicken-with-lemon-and-thyme
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