Cover chicken with seasoned dough to enhance flavour and keep the meat juicy.
- Preheat oven to 180°C. Place the flour, salt, thyme in a bowl. Add the water and egg and stir until well combined. Knead on a lightly floured surface for 2-3 minutes or until smooth. Shape into a ball and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
- Rinse chicken cavity under cold water. Pat dry inside and out with paper towel. Place in a small roasting pan. Place the bay leaves, rosemary, half the lemon slices and half the thyme sprigs in the chicken cavity. Lift the skin under the breast. Place the garlic, butter, remaining lemon slices and remaining thyme under the skin. Loosely tie the legs together with kitchen string. Brush with olive oil and season well with salt and pepper.
- Roll the dough out on a lightly floured surface large enough to fit over the chicken. Place over the chicken and seal around the edge. Bake in preheated oven for 1 hour 45 minutes. Remove from oven and set aside for 15 minutes to rest.
- To serve, use a large sharp knife to break open the crust. Serve chicken with baby carrots and snow peas, if desired.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set