Roast Chicken


6-8 people | 5 mins prep | 2 hours


Baking dish


1 free range organic chicken
1 lemon
6 sprigs of thyme
1 head of garlic
100ml crème fraiche
1 red onion
200ml white wine
100ml chicken stock or water
1 table spoon of rapeseed oil


Put the oven on to 180c.

Slice the onion in half then into sliced length ways. Slice lemon in half and garlic in half.

The onion in the bottom of the tray with the thyme and add the chicken on top. Lemon halves inside the chicken, and garlic in the tray.

Rub the oil over the chicken and season with salt & pepper.

Add the wine and water or stock into the tray. Chicken into the oven for 50mins. After an hour, take the chicken out and turn it over, cook for 20 mins.

Take chicken out of the dish, add the crème fraiche to the onion mix. Squeeze garlic cloves out. Take the lemons out, add to sauce. Add the chicken back in the right way around. If there is no liquid left, add some water or chicken stock to loosen it up, cook for another 15mins ish. Take out of the oven, wrap with foil and leave for 15mins or so.