AuthordanieldiverCategorySlow SensationsAs much as I love a plain roast chicken sometimes I feel like I want to joosh it up a little and this is the recipe I always turn to. It really is one of those recipes that has to be tasted to believe. The marmite thyme strewn butter keeps the chicken both juicy and delicious. It doesn't over power the dish rather it makes it taste a little meatier and the skin crisps up and has tastes like twiglets.
The gravy you get from this bird is out of this world.
Remove the chicken from the fridge at least 30 minutes before cooking to allow to come to room temperature. Heat oven to 200°C/ 180°C fan.
To make the Marmite butter. Strip the leaves off the stalks of the thyme and add to a small bowl along with the butter and Marmite and mix until smooth and fully combined.
Gently ease the chicken skin away from the breast creating a pocket and stuff with 1/2 the marmite butter. Gently massage the chicken skin to spread the butter. Then rub the remaining butter over the entire bird.
Slice the onion into thirds or half if it's small, place into the centre of a roating tin and place the chicken on top and transfer to the oven and roast for 1hr/ 1hr 15 mins until cooked through. To check, pierce the thigh with a skewer and the juices should run clear.
Carefully remove the chicken from the oven and transfer to a serving plate. Allow to rest for 15 - 20 minutes before carving.
Meanwhile, to make the gravy place the roasting tin with the juices on a high heat on the hob. Allow to reduce by half, then whisk in 2 tablespoons of plain flour. Add 150ml of boiling water and continue to simmer for 5 minutes. Check for seasoning before pass through a strainer into a gravy jug.
Ingredients
Directions
Remove the chicken from the fridge at least 30 minutes before cooking to allow to come to room temperature. Heat oven to 200°C/ 180°C fan.
To make the Marmite butter. Strip the leaves off the stalks of the thyme and add to a small bowl along with the butter and Marmite and mix until smooth and fully combined.
Gently ease the chicken skin away from the breast creating a pocket and stuff with 1/2 the marmite butter. Gently massage the chicken skin to spread the butter. Then rub the remaining butter over the entire bird.
Slice the onion into thirds or half if it's small, place into the centre of a roating tin and place the chicken on top and transfer to the oven and roast for 1hr/ 1hr 15 mins until cooked through. To check, pierce the thigh with a skewer and the juices should run clear.
Carefully remove the chicken from the oven and transfer to a serving plate. Allow to rest for 15 - 20 minutes before carving.
Meanwhile, to make the gravy place the roasting tin with the juices on a high heat on the hob. Allow to reduce by half, then whisk in 2 tablespoons of plain flour. Add 150ml of boiling water and continue to simmer for 5 minutes. Check for seasoning before pass through a strainer into a gravy jug.