Chicken with thyme Roast

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4 servings:    

Ingredients:

1 chicken 1.5 kg

1 cup chicken bouillon (stock)

3 tablespoons olive oil                         

3 garlic cloves crush and chop

3 tablespoons white dry wine

1 teaspoon dry thyme

1 tablespoon paprika

1 lemon

Salt and fresh ground pepper

Pre-heat oven 200ºc or 400ºf  

Method

Cut chicken into 8 pieces, cut lemon into wedges, squeeze juice into the chicken and mix in the wedges and all other ingredients except chicken bouillon. Place chicken In a plastic zipper bag with all the marinade.

Shake bag and refrigerate for up to five hours turning bag occasionally to marinate chicken evenly.

Place chicken in roasting pan and pour over marinade juice, some salt and ground pepper. 

Bake for 45 minutes, basting occasionally with its juices.

Remove chicken from the roasting pan, set aside in warm place. In the same pan add chicken bouillon simmer for 8-10 minutes until sauce reduced.

Serve with roasted potatoes, steamed baby carrots, glazed with little butter and teaspoon brown sugar.

Greek dry white wine recommended.