British
Marco Pierre White Roast Chicken with Thyme and Lemon
Marco Pierre White's signature roast chicken from his Knorr masterclass: the bird is rubbed with a stock-cube-and-oil paste for a deeply savoury crisp skin, stuffed with lemon and thyme, then roasted and served with a simple pan gravy. Big flavour, minimal fuss.
85 min
Total time
4
Servings
15 min
Prep
70 min
Cook
beginnerdinnergluten-freehigh-protein
Ingredients
4 servings
- 2 kg whole chicken
- 3 chicken stock cubes, Knorr; 2 for the paste, 1 for gravy
- 30 ml olive oil, divided
- 1 lemon, whole, pricked
- 1 handful fresh thyme
- 1 handful fresh flat-leaf parsley, to finish
- 300 ml water, for the gravy
- to taste black pepper, freshly ground
Make it your way
Instructions
- Step 1.Preheat the oven to 200C/400F. Mash 2 stock cubes with 1 tbsp olive oil into a smooth paste.
- Step 2.Pat the chicken dry and rub the paste all over the skin and inside the cavity, seasoning with black pepper.
- Step 3.Prick the whole lemon several times and push it into the cavity along with the handful of thyme.
- Step 4.Heat the remaining 1 tbsp oil in a thick-bottomed roasting tray on the hob and brown the chicken, turning, for 3 to 4 minutes.
- Step 5.Transfer the tray to the oven and roast the chicken for 50 to 60 minutes, basting once or twice, until the juices run clear and a thigh reaches 75C/165F.
- Step 6.Lift the chicken onto a board, cover loosely with foil and rest for 10 minutes.
- Step 7.Set the roasting tray over a medium heat, crumble in the remaining stock cube and add the water, scraping up all the sticky bits.
- Step 8.Simmer the gravy for a few minutes until slightly reduced and glossy, then strain if you like.
- Step 9.Carve the chicken, scatter with chopped parsley, and serve with the pan gravy.
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