take a bite...

...of this Lemon and Thyme Roast Chicken. I found it on the lovely blog of Sweet Paul!

He writes:

Lemon and Thyme Roast Chicken
Serves 4

This is perfect for a Sunday lunch. It’s easy to make, and everything is conveniently in one tray. Can’t beat that!

1 large organic chicken
2 tablespoons olive oil
Salt and pepper
1 small bunch of fresh thyme
8 thin slices of lemon
2 pound fingerling potatoes
6 bay leaves 
1 head of garlic, the top cut off
Juice of 1 lemon
1/4 cup olive oil

Preheat oven to 350 degrees F.
Rub the chicken with olive oil, salt and pepper.
Place the thyme and lemon slices on top of the chicken, using string to secure in place.
Place in a large oven-proof dish and bake for about 45 minutes.
Mix fingerling potatoes with bay leaf, garlic, lemon juice and olive oil and place around the chicken.
Roast for another 50 to 60 minutes.

Let the chicken rest for about 10 minutes before carving.
Serve with a green salad.
Photography by Ellen Silverman