Roast Chicken with Garlic and Lemon Thyme served with a Chicory Salad

Succulent roast chicken infused with lemon thyme and garlic, served alongside a crisp, zesty dressed chicory salad.

Chicken Dinner High Protein Gluten Free Roast

Estimated Nutrition

Calories

1780.1

kcal / serving

7120.4 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

148.9g

per serving

595.6 g total

Protein

101.3g

per serving

405.2 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

tbsp

Dijon Mustard

Dairy

150

Unsalted Butter

softened

Fruits

piece

Lemon

halved

Liquids

100

Water

Meat

Chicken

whole

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

head

Garlic

cut in half

Lemon Thyme

fresh

clove

Garlic

crushed

OilsFats

100

Vegetable Oil

Vegetables

piece

Chicory

chopped

Method

Carve the chicken and serve with the salad and pan juices.

Season the chicken and stuff with lemon, garlic, and lemon thyme.

Smear the skin with butter and roast for 1-2 hours while basting.

Preheat the oven to 200°C.

Add 100ml of water to the tray ten minutes before roasting ends.

Squeeze fresh lemon juice over the cooked chicken and rest for 15 minutes.

Strain the pan juices into a pan to keep warm.

Whisk garlic, vinegar, and mustard in a bowl, then gradually incorporate oil.

Toss the chopped chicory in the dressing.