Thyme and Garlic Roast Chicken

• 1 58 kg whole chickens
• 2 lemons, quartered
• 2 heads garlic, halved
• 8 sprigs thyme
• 2 tablespoons olive oil
• flaked sea salt
• 12 cup chicken stock
• 12 cup white wine

1. Preheat oven to 160c.
2. Wash and pat the chicken dry.
3. Place 1 lemon into the cavity if the chicken and tie the legs with kitchen string to secure them.
4. Place the garlic, thyme and remaining lemon into a baking dish and place the chicken on top.
5. Brush chicken with the olive oil and sprinkle with salt.
6. Pour in the stock and wine and cover with foil, and roast chicken for 2 hours.
7. Remove foil, increase the oven temperature to 200 c and roast chicken for a further 25 minutes or until golden and juices run clear from chicken when tested with a skewer.

chickens, lemons, garlic, thyme, olive oil, salt, chicken, white wine

Taken from www.food.com/recipe/thyme-and-garlic-roast-chicken-309002 (may not work)