Ingredient
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Stappen
01
Preheat the oven to 200°C. Use plenty of paper towels to pat the chicken dry until the skin is completely dry (the drier the skin, the crispier it will get).
02
Fill the chicken with lemons, garlic, and thyme, then tie the legs together with kitchen twine.
03
Combine the melted butter with the garlic. Gently slide a teaspoon under the breast skin, reaching as far as possible. Spoon the garlic butter over the chicken, making sure to spread it under the skin where you’ve separated it from the breast, and cover the entire area.
04
Place the chicken on a rack and roast, breast side up, for 1 hour and 30 minutes, basting every 30-40 minutes. Carefully flip the chicken over and roast for an additional 30 minutes, breast side down. Finally, turn the chicken back to breast side up and grill for 8-10 minutes until the skin is golden and crispy. Transfer the chicken to a serving platter and cover with foil to keep warm.
05
Drain the juices and skim off the fat (save the chicken fat for cooking—it’s perfect for roast potatoes).
06
Pour the juices and chicken stock into a small saucepan and bring to a boil. Reduce the heat to medium, then add the cornstarch slurry, stirring until the gravy thickens. Serve immediately.