Garlic, Lemon And Thyme Chicken With Mash
- Preparation Time: 20 mins
- Serves: 6
- Cooking Time: 80 mins
- Ready Time: 100 mins
- Difficulty: Easy
Cooking Time Prep time 20 mins, cook 1 hr 20 mins (plus resting)
4 garlic heads, cloves separated and peeled
1 bunch thyme
1 Gourmet Direct organic or free range chicken (about 1.8kg)
25 ml extra-virgin olive oil
125 ml (½ cup) Gourmet Direct chicken stock
60 ml dry white wine
700 gm Pontiac potatoes, coarsely chopped
60 gm butter, coarsely chopped
50 ml pouring cream
1 Preheat oven to 200C. Scatter two-thirds of garlic and half the thyme in base of a roasting pan large enough to fit chicken snugly. Thinly slice ½ a lemon and scatter over.
2 Rinse chicken inside and out under cold running water, pat dry with absorbent paper, season generously. Coarsely chop 1½ lemons, stuff into cavity with remaining garlic and remaining thyme. Place in roasting pan, drizzle with oil, squeeze over juice of ½ a lemon, add stock, roast for 40 minutes, baste with pan juices, roast until golden and cooked through and juices run clear when thigh is pierced with skewer (30-40 minutes). Remove chicken from pan, cover with foil, rest in a warm place.
3 Meanwhile, for potato mash, place potato in a saucepan of salted cold water, bring to the boil over high heat, cook until tender (15-20 minutes). Drain well, return to pan, add butter, mash with a fork until smooth, add cream, season to taste. Add 60ml roasting juices from pan, mix well. Keep warm.
4 Place roasting pan over high heat, add wine and cook, coarsely crushing garlic with the back of a wooden spoon, until reduced to a thick sauce (4-5 minutes), squeeze in juice of remaining ½ a lemon, season to taste and serve with chicken, mash and green salad.
**Recipe by Emma Knowles from the website ‘Gourmet Traveller’.