Spring Chicken Stuffed with Lemon and Thyme

Posted: Wed 22 Sep, 2010

Serves 4-6

1 large organic or free-range chicken
3 lemons (2 of them sliced and the 3rd cut in half)
2 bunch of lemon thyme
2 cloves of garlic
Salt and pepper

Method,

Carefully lift the skin away from the flesh and gently insert the sliced lemon, sprigs of thyme and garlic under the skin of the breast and leg.

Into the gut of the chicken place the 2 half’s of lemon each side and a whole bunch of thyme in-between.

Season with salt and pepper and place in slow cooker for up to 6 hrs on low or in an oven 160 degree for 1-2hrs depending on the size of the chicken.

Serve with roast mixed vegetable or salad.

About the Author

Jo Rushton is formerly a qualified chef, now working in Personal Training and Lifestyle Coaching and is the creator of “Hungry 4 Health” Cooking Demonstrations and Health
Workshops. To contact Jo for more information on this post or for details of her next cooking workshop, please email jo@hungry4health.com.au.