1. Roll the lemon on the worktop and pierce all over with a sharp
knife. Place lemon, garlic and thyme in the chicken cavity. Drizzle
the chicken with olive oil and season well.
2. Roast at 190c for 50 mins, basting occasionally.
3. Pour over balsamic vinegar and roast for another 15 mins.
4. Leave to stand for 10 mins.
5. Serve with the pan juices poured over.
Originally Submitted
3/8/2015
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