Roast Chicken Glazed with Lemon Marmalade and Thyme
Ingredients
1 whole chicken
20 g butter
Salt and pepper to season
2 tbsp olive oil
For the Sticky marmalade glaze
4 tbsp Robertson's Silver Shred marmalade
6 tbsp white wine vinegar
3 sprigs fresh thyme
Instructions
Pre heat oven to 180 C
Place the chicken in a baking tray. Gently pull the skin away from the breast and rub the butter inside.
Drizzle the chicken with olive oil, season with salt and pepper.
Roast the chicken for 40-50 minutes or until done.
Add all the ingredients for the glaze in a pan and simmer covered for 15-20 minutes.
Reduce the glaze until you have a thick consistency.
Pour the glaze over the chicken and place the chicken back in the oven for 15 minutes
Remove, rest for 5 minutes and serve.
