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Lemon and Thyme Roast Chicken

Lemon and Thyme Roast Chicken

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15 mins + 45 mins
serving size icon
Serves 4


  • 6-8 potatoes cut lengthways into 6 pieces
  • 2 brown onions, peeled and roughly sliced
  • 1 free range chicken, butterflied
  • 3 lemons, thinly sliced
  • 2 tbsp fresh thyme, chopped
  • 1 tsp salt
  • Olive oil
  • 1 cup Selaks Reserve Chardonnay
  • 1/2 cup chicken stock


1. Pre-heat oven to 220 degrees Celcius. Scatter potatoes and onion slices in a large roasting dish

2. Place the butterlied chicken on top, drizzle in olive oil, sprinkle with salt and thyme. Scatter the lemon slices over the chicken and another splash of olive oil.

3. Pour the wine and stocking into the roasting dish. Cover with a double layer of foil.

4. Roast for 45 minutes, uncovered for the last 10 minutes, until the chicken is golden brown and cooked through. The onions and lemons will have caramelized, the potatoes will be soft and the bottom of the roasting pan sticky and delicious with a lemony glaze.

5. Serve with a simple green salad and a glass of Selaks Reserve Chardonnay or Pinot Gris.

This recipe was sent in by Selaks


Qty Price
Fresh Produce Potatoes Agria Brushed $2.99 kg
$2.99 kg
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock
Rangitikei Free Range Chicken Whole Free Range
arrow icon exclamation icon Out of stock Out of stock
Superb Herb Thyme Fresh $3.70 ea
$3.70 ea
Countdown Salt Fine Cut Himalayan Pink $2.50 ea
$2.50 ea
Countdown Olive Oil Classic $5.60 ea
$5.60 ea
Selaks Chardonnay Reserve $14.99 ea
$14.99 ea
Campbells Real Stock Chicken Stock Liquid Salt Reduced $2.50 ea
$2.50 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg