Photo: Lily Banse
Lemon & thyme butter-basted roast chicken & gravy
11 ingredients
15 min
Serves 4
openrecipes
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Estimated Nutrition (whole recipe, rough)
834
Calories
48g
Protein
17g
Fat
122g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g butter , softened
- bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve
- 4 garlic cloves , 1 mashed, the other 3 left whole but squashed
- 2 lemons , halved
- 1 chicken , about 1.5kg
- 2 carrots , roughly chopped
- 1 onion , roughly chopped
- 2 bay leaves
- 1 tbsp plain flour
- 250ml chicken stock
- splash soy sauce (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes