If youre still deciding your Easter menu, these roast chickens are easy, delicious and look fabulous!
The ingredient of Lemon Garlic And Thyme Roast Chickens
- 1 cup lemon juice
- 1 2 cup olive oil
- 4 garlic cloves crushed
- 1 4 cup thyme sprigs
- 3 x size 12 chickens rinsed dried trimmed
- 2 lemons halved
- 175g thin bacon rashers trimmed
- extra thyme sprigs to serve
The Instruction of lemon garlic and thyme roast chickens
- combine lemon juice oil garlic thyme and salt and pepper in a large shallow ceramic dish large enough to hold chickens place chickens into dish turn to coat spoon marinade into cavities cover with plastic wrap refrigerate reast side up for at least 5 hours turning once or overnight if time permits
- preheat oven to 220u00b0c place chickens onto a wire rack in a large roasting pan insert half a lemon into each cavity tie chicken legs together with cooking string lay bacon rashers over chickens roast breast side up for 45 minutes remove bacon to a plate cover bacon with foil
- increase oven to 240u00b0c roast chickens uncovered for a further 15 minutes or until skin is golden and juices run clear when thickest part of thigh is pierced with a skewer transfer chickens to a serving platter top with bacon and extra thyme serve
Nutritions of Lemon Garlic And Thyme Roast Chickens
calories: 688 559 caloriescalories: 49 grams fat
calories: 13 grams saturated fat
calories: 2 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 61 grams protein
calories: 236 milligrams cholesterol
calories: 456 64 milligrams sodium
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calories: nutritioninformation