Thyme Roast Chicken
Adding a homemade thyme butter under the skin will give you the most flavourful and juicy roast chicken ever!
Equipment
- Chopping board
- Mezzaluna or knife to chop the thyme
- Large jug
- Mini wire hand whisk
- Medium-large roasting tray
- Silicone pastry brush
Ingredients
- 1.5 - 2.3 kg large or extra large whole chicken
- 60 g salted butter at room temperature
- 1 tablespoon chopped fresh thyme leaves
- Salt & black pepper to taste
- 350 ml chicken stock
- 1 tablespoon olive oil
- 5 rashers smoked streaky bacon optional (see notes)
Instructions
- Pre-heat the oven to 200ºc/180ºc fan/400ºf/gas mark 6.
- Put the chicken into a roasting tin. Using a metal spoon turned upside down, slide it under the chicken skin and carefully loosen it across the breast and legs (see video for help). Try not to rip the skin. Then using your fingers carefully push some of the thyme butter under the skin covering the breasts. Pressing with your fingers on top of the skin, spread the butter around under the skin. Carefully turn the chicken over and repeat for the legs.
- Then put the chicken back breast-side up and using a silicone brush, baste all the exposed chicken skin with the oil. If using, lay the bacon rashers over the chicken breasts side by side from top to bottom, tucking the ends down the sides of the chicken. Pour in the hot chicken stock into a corner of the pan so it surrounds the chicken.
- Transfer the chicken to the oven and cook for the time calculated for your size of chicken (20 mins per 500g / 1.1lbs + 20 minutes). Halfway through, take the chicken out and baste it with the stock using a spoon, then put back in.
- Once the chicken comes out, test it’s cooked by inserting knife tip in the thickest part of the breast and thigh, and make sure the juices run clear. You can also check the temperature is over 75º in those places with a food thermometer. Remove the bacon (if using) and set aside. Leave the chicken out to rest on a plate for at least 20 minutes, covered loosely in foil. If you need to take the chicken out earlier to make room to roast your veg, after 15 minutes, top the foil with newspaper or a few tea towels to keep in the heat longer. I like to pop the bacon back in the oven, on top of any veg roasting in there for the last 5 minutes or so to reheat.
Notes
The bacon is optional, but it helps to keep the chicken basted and moist so I recommend it. Don’t use thin dry cure streaky bacon as it’s thinner and will burn and be inedible.
Baby & Toddler
BABY-LED WEANING
Slice their chicken into finger size strips.SPOON FEEDING
6 MONTHS purée some chopped chicken, potatoes (scoop out the inside) and vegetables with your stick blender. Add a little low or no salt chicken stock or warm boiled water.7-9 MONTHS add chopped chicken, potato (the fluffy inside) and veggies to your mini food chopper and pulse until finely chopped. Add a little gravy and warm boiled water to loosen as needed.10-12 MONTHS gradually pulse baby’s chicken, along with the vegetables in your mini food chopper, until you reach a lumpy, chopped consistency. Add a little gravy.1 YEAR + chop into small bitesize pieces using a sharp knife and a fork. Serve with bitesize veggies and drizzle with gravy.STORAGE
Store any Thyme Roast Chicken leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). To freeze, just defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through.
Made this recipe?Leave a rating & comment at the bottom of this page! If you’ve printed this recipe, scan the QR code below to get back to it quickly online. You could also post a picture on Instagram and tag @kidfriendlyfamilymeals to share it with me.
