French Roast Chicken with Tyme and Garlic Stuffing

No hassle roast chicken French style can be prepared ahead of time and roast 90 minutes before serving.

Take chicken out from the fridge and rest at room temperature for 30 - 45 minutes.

Wash and pluck remnant feathers. Drain off excess moisture.

Rub fine 1/2 TBS of sea salt and 1 tsp of mixed pepper all over the chicken.

Squeeze lemon juice from 1 lemon on the chicken skin all over. Omit if you prefer the roast chicken to be soft rather than crispy.

Insert 2 whole garlic cloves and thyme into the chicken cavity and pierce with toothpiece to secure while marinating and roasting.

Meanwhile preheat oven to 180 - 200 degrees centigrade

Spread 10 g of softened butter all over the chicken

Place the whole bird on an oven proof baking tray

Roasting time vary according to the size of the chicken, averaging between 60 to 90 minutes.

Turn the chicken twice - the first time after 40 minutes, then 30 minutes, and leave it for the rest before carving.

Serve with potatoes (can be added during mid time to the roast chicken), pickles and stiry fried mixed vegetables.