Roast Chicken
A classic roast chicken with lemon-thyme butter, kept juicy by basting in its own white wine cooking juices.
- 130 min
- 612 kcal / serving
- medium
- Protein
- 46.6 g
- Fat
- 45.4 g
- Carbs
- 0.6 g
Contains: milk, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 1 large capon (2.25 kg)
- 55 g soft butter
- 2 tbsp freshly chopped lemon thyme, plus more for garnish
- 1 lemon, quartered
- 125 ml white wine
- Salt and pepper
Method
- Preheat the oven to 220°C. Place the capon in a roasting pan.
- Mix the butter with the chopped thyme in a bowl. Season with salt and pepper. Brush the capon inside and out with the herb butter. Place the lemon quarter in the abdominal cavity. Pour the wine over the capon.
- Push the roasting pan onto the middle rack in the oven. Reduce the temperature to 190°C and roast the meat for another 1 3/4 hours, frequently basting with the juices. If the skin becomes too dark, loosely cover with aluminum foil. If the liquid evaporates, add some wine or water.
- For the doneness test, pierce the meat at the thickest point. It is done when clear meat juice comes out. Remove from the oven.
- Remove the capon from the roasting pan and place it on a preheated serving plate. Cover with aluminum foil, let rest for 10 minutes, then carve into 6 portions.
- Place the roasting pan on a stovetop and reduce the cooking juices over low heat until they thicken and shine. Season with salt and pepper. Garnish the capon with thyme and serve with the cooking juices.
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