First of all, my apologies for the title of this post!
We’ve already had Beer Butt Chicken and since the lemon is inserted into the same place as the beer can, child #1 decided that it should be christened Lemon Butt Chicken. So that’s what it is!
I’ve seen pictures of *ahem* lemon butt chicken so many times and wondered just what it would taste like but never got around to trying it out myself, mainly because I was afraid it would be too “lemony” (lame excuse I know…) Usually when we have roast chicken, I don’t do anything with it, I just stick it into a roasting pan and pop it into the oven but last week, I bought a bag of lemons for something else and had one left over so the lightbulb over my head went on and I thought, “I know where I’ll put this…” so in it went with a handful of herbs secretly hoping for the best…
The results? Absolutely gorgeous, so flavourful but without an overpowering taste of lemon which we were afraid of. It was so good I’ve been informed that I definitely have to have to roast chicken this way again!
Medium Chicken (approx 1.5kg)
Handful of Fresh Thyme
Salt & Pepper
Pre-heat oven to 200c.
Prick the lemon (carefully!) with the tip of a sharp knife and place in the microwave (on a plate..) for about 30 seconds – this will prevent the lemon from bursting when it gets hot but will also help the flavours and juices to come out.
Then take your chicken and place the lemon and herbs into the cavity.
Drizzle the chicken with olive oil, sprinkle with salt and pepper, then rub it into the skin.
Pop the chicken into a roasting tin and place into the oven to roast for about 1hr 30mins.
Remove from the oven and allow to rest for about 15 minutes before carving.