This is a Donna Hay inspired recipe- she can do no wrong when it comes to the classics in my eye!
1 whole free range/organic chicken, rinsed & patted dry
50G unsalted butter
2 tbsp chopped thyme
4 whole garlic bulbs
2 sprigs bay leaves
2 lemons, halved
sea salt & cracked pepper
Vegetable selection- root vegetables such as sweet potato, carrots & pumpkin work best
1/2 cup stock
1/2 cup white wine
Preheat oven to 160°C (350°F). Mix to combine the butter, chopped thyme, salt and pepper and set aside. Carefully loosen the chicken skin with your fingers and push the butter mixture under the skin. Place half the bay leaves and half the lemon inside the cavity and secure the legs with kitchen string.
Rub the chicken with the extra butter, sprinkle with salt and place in a large lightly greased roasting pan. Add the vegetables, garlic, remaining bay leaves, lemon and thyme to the pan.
Pour the stock & wine into the pan, cover with foil and roast for 2 hours.
Take out roast vegies and set aside. Remove foil from the chicken, increase the temperature to 200°C (390°F) and roast for a further 25 minutes or until the skin is golden and the juices run clear when tested with a skewer. Serve with sprigs of watercress or rocket and roasted vegetables.
Image from https://www.donnahay.com.au/recipes/thyme-and-garlic-roasted-chicken