Lemon thyme roast chicken

Ready, Steady, ROAST!

Roasting season is back in business in the Bailey household.

For our first foray of Autumn 2013 meet Peggy Sue:

Peggy Sue: All dolled up and ready to roast

Peggy Sue: All dolled up and ready to roast

To pair with such a gorgeous bird, I plumped for the Santa Julia Chardonnay from Argentina (Waitrose, £7.49).

Santa Julia Chardonnay

 I’ll give you three guesses as to why I chose this wine…

 Go on, have a go!


 I was looking for a Chardonnay.


 From the New World.



 Really! The fact it was my namesake was a pleasant coincidence. This was a  lovely vibrant, unoaked chardonnay which worked well with the lemon and thyme, and balanced the weight of the rest of the dish really well.

Roast chicken dinner



 On the side I served some sauteed kale, roast carrots and roast potatoes.

 Bon appetit!










Roast chicken
This is a pretty timeless recipe, that's difficult to mess up. Enjoy!
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  1. One whole chicken - preferably free range
  2. Olive oil
  3. Thyme
  4. 1 lemon
  5. Salt
  6. Pepper
  1. Allow the chicken to come to room temperature before cooking.
  2. Preheat the oven to 190C.
  3. Massage the oil into the chicken.
  4. Sprinkle with salt and pepper.
  5. Cover with approx. 10 sprigs of thyme.
  6. Cut the lemon into wedges and stick between the crown, legs and wings.
  7. Cooking time will vary depending on the size of your chicken - check the packet for instructions. Mine took around 1 hour 50. To be on the safe side prick the chicken leg; you want the juices to run clear - if they're pink then you're not quite there.
  1. Blast the temperature up for the last 15 minutes to get an extra crispy skin
  2. Make a gravy out of the delicious meat juices.
Julia Bailey http://juliabaileywine.co.uk/