Butterflied Chicken with Lemon Thyme

Ingredients

1.6kg chicken, butterflied

2 tbs olive oil

2 tbsp lemon juice

lemon thyme

1 red cilli, finely chopped

8 marinated artichoke hearts

200ml white wine

method

Place chicken, skin side up in an oiled roasting pan. Drizzle with oil and lemon juice, garlic, chilli and lemon thyme. Add artichoke to pan then pour over wine. Roast chicken at 170oC for one and a half hours, until skin is golden and juices run clear when thickest part is pierced.

reference: adapted from delicious May 2010, pg 110