Chicken With Roast Onion And Thyme Gravy [Nigel Slater Project #26]
The Petit Kitchen
The Petit Kitchen
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  • 2 kg free range chicken
  • 75 g butter
  • 4 medium onions
  • bushy sprigs of thyme
  • 3 bay leaves
  • 5-6 plump cloves of garlic, leave in their skins
  • 250 ml chicken stock
  • 230 C. Rub the chicken inside and out with half of the butter, getting it inside the little nooks and crannies. Season with black pepper and a little sea salt. Cut the onions into thick segments. Warm the remaining butter in a roasting tin then add the onions, thyme leaves and bay. Place the chicken on top of the onions and return to the oven for fifteen minutes. Turn the heat down to 190C, spread the garlic cloves in and around the chicken and roast for a further 45 minutes or until the juices run clear.
  • Roast chicken



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