Garlic, Lemon & Thyme Roast Chicken
Ingredients - Serves

1 medium chicken

1 garlic clove, sliced
2 tablespoons Savina Mixed Herbs for Chicken
1 small lemon, quartered
Large knob of butter, softened
A pinch of Savina Sea Salt flakes with Lemon Zest
Some Savina Whole Mixed Peppercorns
Steamed vegetables to serve

For the Potatoes

900g potatoes, peeled and diced
3 tablespoons Savina Extra Virgin Olive Oil with Rosemary & Thyme
2 Savina Baby Chilly Finely Chopped
Method

Preheat the oven to 190°C. Lift the skin at the end of the chicken and gently insert your fingers between the skin and breast to loosen it. Push the garlic and chicken seasoning under the skin. Smooth the skin back. Place the lemon quarters in the chicken cavity. Spread the butter over the chicken and sprinkle the breast with thyme leaves, salt and black pepper. Place in a roasting tin and roast for 1 ½ hours until cooked through. Toss the potatoes with the oil and baby chilli. Season and tip into a small roasting tin. Roast with the chicken for 40 minutes until golden and tender. Leave the chicken to rest for 5 minutes before carving. Serve with steamed vegetables.

Mixed Herbs for Chicken
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Sea Salt
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Whole Peppercorns
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Baby Chilly Peppers
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Sea Salt Flakes with Lemon Zest
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