Roasted Jersey Chicken with Lemon and Thyme, served with Roasted Garlic Potatoes

A classic British roast chicken, using a flavourful Jersey chicken, infused with lemon, thyme and garlic, and served with crispy roasted garlic potatoes.

Prep Time

25 minutes

Total Time

1 hour 55 minutes

Calories

1450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.82/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Side Dish

Cuisine:

Jersey•British

Main Ingredient:

Chicken

Cooking Style:

Roasting

Ingredients

Servings

1Whole Jersey Chicken(Approximately 1.5-2kg)

£7.50

1kgPotatoes(Maris Piper or similar roasting potato, peeled and quartered)

£0.90

1headGarlic(Separated into cloves, unpeeled)

£0.60

2Lemons(1 for stuffing, 1 for roasting)

£0.80

4sprigsFresh Thyme(Divided)

£0.75

4tbspOlive Oil(Divided)

£0.40

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.03

2tbspButter(Optional, for basting)

£0.30

Total Cost

£11.29

£2.82 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/ Gas Mark 6).
2.
Prepare the chicken: Remove giblets from the chicken cavity. Pat the chicken dry with paper towels. Season the cavity generously with salt and pepper.
3.
Stuff the chicken: Cut one lemon into slices. Stuff the chicken cavity with lemon slices and half of the thyme sprigs.
4.
Prepare the potatoes: In a large bowl, toss the potatoes with 2 tbsp olive oil, salt, and pepper. Spread the potatoes evenly in a roasting pan.
5.
Prepare the roasting pan: Place the chicken on top of the potatoes in the roasting pan.
6.
Prepare the garlic and lemon: Halve the remaining lemon. Toss the garlic cloves (unpeeled) and the halved lemon into the roasting pan with the potatoes.
7.
Season the chicken: Rub the chicken skin with the remaining 2 tbsp olive oil. Season generously with salt, pepper, and the remaining thyme sprigs.
8.
Roast the chicken: Roast for 30 minutes at 200°C. Reduce the oven temperature to 180°C (160°C fan/ Gas Mark 4) and continue roasting for another 1 hour, or until the internal temperature of the chicken reaches 75°C (165°F) in the thickest part of the thigh.
9.
Basting (optional): Baste the chicken with melted butter every 20 minutes during the last hour of roasting to ensure golden brown skin.
10.
Resting: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful bird.
11.
Carving and Serving: Carve the chicken and serve with the roasted garlic potatoes, roasted lemon, and pan juices.

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My Notes

Nutrition Information

Nutrition per serving (500g)

1450 kcal / 6067 kJ

Carbs

65g

25% of RDA

Fat

100g

143% of RDA

Protein

95g

190% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

Use a meat thermometer to ensure the chicken is cooked through. Insert the thermometer into the thickest part of the thigh, avoiding the bone.

For extra crispy skin, you can finish the chicken under the broiler for the last few minutes, but watch it closely to prevent burning.

Don't overcrowd the roasting pan. This will steam the potatoes instead of roasting them. If needed, use two roasting pans.

Squeeze the roasted garlic cloves from their skins and mash them into the potatoes for an extra layer of flavour.

Cooking Equipment

Oven

Roasting Pan

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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