This roast chicken is meltingly tender and full of lovely garlic flavours.
- 1 x size 16 Rangitikei Free Range Chicken
- 2 tablespoons olive oil
- 4 bulbs of garlic
- Juice and finely grated zest of 1 lemon
- salt and freshly ground black pepper
- thyme leaves
Preheat the oven to 150 C.
Place the chicken in a small roasting dish.
Roughly chop the garlic bulbs and sit snugly around the chicken with a chunk in the cavity as well.
Drizzle the chicken with olive oil and lemon juice, sprinkle with lemon zest, thyme leaves, salt and pepper.
Roast for 2 1/2 – 3 hours until the chicken is tender and the garlic is soft and well coloured.
Serve with creamy mash and steamed greens.