Poh’s Winter go-to Meal: Lemon Thyme Roast Chicken

Poh’s Winter go-to Meal: Lemon Thyme Roast Chicken

"This meal is my Winter go-to, with all that is hearty and comforting", says Poh. "It reads as a long recipe but it's actually very simple. Once the chook and potatoes are in the oven, you can easily prep all the veg with a glass of wine in your hand!"

Nothing beats a classic roast chicken, but it's time to spruce it up a bit. Poh's Lemon Thyme Roast Chicken Recipe with Rosemary Smashed Potatoes, French Carrots & Butter Braised Cabbage is exactly the flavor makeover your looking for, and will seriously impress the whole family. Simple, hearty and comforting - it's everything you need for the perfect winter meal!


Poh's Lemon Thyme Roast Chicken with Rosemary Smashed Potatoes, French Carrots & Butter Braised Cabbage

Serves: 5

Prep Time: 1.5 hours

Cooking Time: 30 minutes



1.5 - 1.75kg whole chicken
1/4 cup melted butter
1 lemon, scored lengthways halfway into flesh all round
12 sprigs thyme
Salt & freshly cracked black pepper


1.5kg potatoes, scrubbed, unpeeled
100g butter
Few sprigs rosemary
Salt & freshly cracked black pepper


1kg baby carrots, peeled, tops cut leaving 1cm stem
125ml water
25g butter
2 tsp sugar
1 tsp salt
Handful of roughly chopped flat leaf parsley


1/2 small red cabbage, thinly sliced
1/3 cup water
50g butter
3 tablespoons cider vinegar OR to taste
1 tablespoon sugar
1/2 tsp salt OR to taste



Preheat oven to 200ºC.

To prepare the chicken, stuff the cavity with the lemon and thyme, then tie the tips of the legs together with cooking string. Pat the chicken dry with paper towel then brush as much melted butter as you can slather onto the entire surface of the chicken. Season well and crack pepper over the whole chook. Pop the chicken on a trivet over a roasting tray or dish for 30 minutes, baste with more butter, then turn the chicken 180º and roast for a further 30 minutes so it browns evenly. Rest for 10 minutes before carving.

In a large saucepan, cover the potatoes in water with 1 tablespoon of salt. Boil until tender, then drain. Transfer them onto a baking dish spaced generously apart, and with a potato masher, press to partially collapse each potato. Dot with butter and rosemary sprigs, then season well. Pop them into oven, turning every 20 minutes to coat with butter and ensure even browning. Remove them at the same time as the chicken and they will be perfect.

To prepare the carrots, soak them upside down in a jug of water to remove grit from the tops. In a small - medium heavy-based frypan, combine the water, butter, sugar and salt and simmer on the lowest heat covered until the carrots are just tender. Transfer the carrots onto a plate, then reduce the liquid until syrupy. Just before serving, return the carrots to the sauce to heat up. Transfer to a plate or dish and finish with a sprinkle of parsley.

To prepare the cabbage, combine the cabbage, water, butter, cider vinegar, sugar and salt in a medium heavy based saucapan and cook covered on low to medium heat until the cabbage is tender. Remove the lid and continue to simmer on a low heat until the liquid is reduced enough to just coat all the cabbage.

Instead of making a heavy traditional gravy, remove the roasted lemon from the chicken cavity and squeeze it into the roasting juices, then mix it into a light zingy sauce that has tonnes of flavour and takes literally less than a minute. Serve everything hot at the centre of the dining table to share.