Roast Lemon Thyme Chicken And Potato Wedges - cooking recipe

Ingredients

4 None large red potatoes, cut into thick wedges
1 1/2 tbsp butter, chopped
2 None lemons, halved, 1 thinly sliced
1 tbsp fresh lemon thyme leaves, plus extra sprigs
2 tbsp olive oil
2 cloves garlic, finely chopped
3 1/4 lb whole chicken, trimmed, washed
1/2 cup sour cream
2 tbsp fresh parsley, chopped

Preparation

Preheat oven to 400\u00b0F. Line a large roasting pan with parchment paper.
Arrange potatoes in single layer in prepared dish. Dot with butter and season. Bake for 20 mins.
Combine lemon slices, thyme, 1 tbsp olive oil and garlic. Stuff into chicken cavity. Truss then rub all over with remaining oil. Squeeze 1 lemon half over potatoes. Place chicken, breast-side up, on top of potatoes. Sprinkle extra thyme over top. Season. Bake for 50-60 mins, until chicken juices run clear when tested with a skewer.
Remove chicken and potatoes from pan. Let chicken rest, covered loosely with foil.
Meanwhile, squeeze juice from remaining lemon half into pan juices. Add sour cream and parsley, stirring until combined. Simmer over medium heat for 2-3 mins.
Carve chicken. Serve with potato wedges.