Ingredients Jump to Instructions ↓

  1. 1.8kg whole chicken

  2. 40g butter

  3. 1 large (200g) onion, chopped

  4. 2 cloves garlic, crushed

  5. 4 rashers bacon, chopped finely

  6. 1 egg, beaten lightly

  7. 1 1/2 cups (105g) stale breadcrumbs

  8. 1 tablespoon chopped fresh lemon thyme salt and pepper

  9. 80g soft butter, extra

  10. 12 small (840g) carrots NOTE: This recipe is best made just before serving.

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderately hot (200C/180C fan-forced). Wash chicken and pat dry with absorbent paper. Heat butter in a frying pan. Cook onion, garlic and bacon, stirring, until onion is soft; remove from heat, cool 5 minutes. Combine bacon mixture in a bowl with egg, breadcrumbs, 2 teaspoons of thyme, and salt and pepper. Fill cavity of chicken with seasoning. Combine extra butter and 1 teaspoon of the thyme in a small bowl. Carefully separate the skin from the breast of chicken with fingers; spread butter mixture under skin covering breast. Secure skin over cavity with a skewer. Tie legs together with kitchen string; tuck wings underneath. Rub remaining thyme and salt over skin. Place chicken in a lightly greased large flameproof roasting dish. Roast, uncovered, for 20 minutes. Add carrots; roast for a further 40 minutes or until chicken is cooked through. Stand, covered, for 10 minutes. Sprinkle the chicken with extra thyme leaves and salt, if desired. Serve with carrots. Not suitable to freeze. Not suitable to microwave. Photography by Brett Stevens.


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