I love left overs. I think that is why I simply love Christmas, for the leftovers. The numerous number of plastic tubs in the fridge full of meats, pickles and cheese,  as well as the bubbly of course. One of my favourite leftovers has to be roast chicken. Delicious cold and sliced in sandwiches with a tiny sprinkle of salt (naughty I know), and caramelised onion marmalade.

Now when it comes to a roast chicken the left overs are just incredible. Chicken curry and risotto, so comforting. My children also enjoy a simple dish I make with chicken rice and peas, its really a simple version of a risotto, made with chicken stock, just no wine, just less effort. Ideal for a children’s dinner.

Why cook one bird when two will do? That’s my motto. I always cook 2 chickens. I try and buy organic, corn feed and  free range, if I can. So hopefully a happy healthy tasty bird. This recipe is based on lemon and thyme, they marry up perfectly and the flavour, taste combination is perfect too!

2 medium chickens
2 lemons medium, juice and zest
2 small onions
butter for rubbing
salt and pepper
fresh thyme

Buttered birds, ready for the oven…………..
Ready to be the center piece for the table……
1. Preheat your oven to 200C.
2. Place the chickens into your large tray.
3. Chop the onions in half and pop into the birds!
4. Butter the top of the chicken, you are giving the chicken a massage, this will let it go lovely, golden and crispy. 
5. Sprinkle some fragrant thyme over each chicken, I love thyme, adore it totally. Be generous!
6. Zest your lemon over each chicken, half your 2 lemons and pop inside the bird. The lemons will burst and the chickens will absorb the flavour. Your kitchen will smell amazing!
7. Season with a little salt and pepper.
Pop in the oven with foil for about 30minutes. Then remove the foil and cook for a further hour. Check the chicken to make sure the juices run out clear.
Serve with Italian potatoes and seasonal vegetables.
Carmela x