LEMON THYME ROAST CHICKEN .

Ingredients.....1.8 kg chicken, trimmed, washed and dried, 8 onions, halved, 1 lemon, sliced, 1 bunch of thyme, woody stems trimmed, 3 tbs of minced garlic, 2 cups of dry white wine, cracked black pepper to taste, vegetables of choice to serve. Preheat your oven to Place the chicken in a large non metallic, casserole. Tie the legs together with kitchen string and tuck the wings under. Add the onions, lemon, thyme and garlic to the tray. Pour over the wine and season to taste with cracked black pepper. Cover with plastic wrap and chill for 30 minutes, turning once. Bake in the preheated oven, basting occasionally with the pan juices, for 75 minutes or until golden brown and the juices run clear when pierced with a skewer. Cover with foiland rest for 10 minutes. Carve the chicken and serve with vegetables of your choice.