Season to taste and stir in the chopped parsley and tarragon. Gradually add the chilled butter, a cube at a time, whisking to incorporate before adding more. Remove the chicken from its bag, placing all contents from the bag onto a preheated oven tray. Add the chicken stock and continue to simmer until reduced by two-thirds (another 10-12 minutes). Pre-heat the oven to 200C/180C fan/gas mark 6. Rub the chicken all over with the olive oil, oregano, thyme, lemon zest, juice and rosemary. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Tuck wings under chicken tie drumsticks together. Place chicken on a rack in a shallow roasting pan, breast side up. Add the wine and simmer until reduced by half (about 4-5 minutes). Using poultry shears, cut along each side of the chicken backbone and remove it. Mix minced thyme, salt, garlic powder and pepper. To make the gravy, simmer the pan juices over a medium heat, scraping loose any caramelised bits from the bottom of pan.When the chicken is cooked through, remove it from the oven and let it rest for 15 minutes. This Oven Roasted Lemon Thyme Chicken comes out absolutely perfect every time Finished with white wine gravy and accompanied with roasted fall veggies. If the chicken is browning too much, cover the top with foil. Roast for 1 hour, or until the juices run clear when the thigh is pierced with a skewer.Put the other half of the garlic in the roasting tin. Rub the softened butter all over the chicken and season. Put the chicken in a roasting pan, tuck in the wings and loosely truss (tie) the legs.Pierce the lemon all over with a skewer and put in the chicken’s cavity, along with the rosemary, thyme and one half of the garlic.

Preheat the oven to gas 6, 200☌, fan 180☌.The next day, remove the chicken from the brine.Submerge the chicken into the brine, seal the container and refrigerate overnight. Remove any excess fat and leftover pinfeathers and pat the outside dry. Pour the brine into an extra-large plastic container and allow to cool. Stir in thyme and reserved flour mixture until blended. Add onion cook and stir until tender, 3-5 minutes. In the same pan, melt butter over medium-high heat. To make the brining liquid, combine 2 litres (4pts) of water, the sea salt and the sugar in a saucepan and stir over a medium heat until the salt and sugar dissolves. Add chicken cook until juices run clear, 7-9 minutes on each side.

Whole roasted lemon thyme chicken