A buttered chicken is stuffed with a whole head of garlic and thyme, then roasted low-and-slow so the fat renders and the skin crisps to a shattering bronze. Pan juices become the gravy.
1. Preheat oven to 200°C. Pat chicken dry. Rub all over with butter, olive oil, salt, and pepper.
2. Stuff the cavity with garlic halves, lemon halves, and thyme sprigs.
3. Pour stock into the roasting tray. Place the chicken on a rack above the stock.
4. Roast for 1 hour 20 minutes, basting twice. Rest covered for 15 minutes.
5. Pour tray juices into a small pan, bring to a boil, and reduce until syrupy for a quick jus.Shared by Andreia