NZ Woman's Weekly

Recipe – Cider, garlic and thyme roasted chicken

  • Meal Type

  • Servings

  • Courses


Everybody loves roast chicken – and this one is super. Serve  with silky smooth Agria mash and cheeky Marmite gravy.

  • 1 size 16-20 free-range chicken
  • 1 large onion
  • 2 tbsp olive oil
  • 4 cloves garlic, sliced
  • 1 tsp smoked salt
  • 1 tbsp fresh thyme leaves
  • 330ml bottle apple cider
  • 1 tbsp honey
  • 1 tbsp cornflour
  • ¼ cup water
  • 1-2 tsp Marmite or Vegemite

1 Preheat the oven to 175ºC. Line a deep, medium roasting pan with baking paper. Rinse and pat the chicken dry. Place the whole onion in the stuffing cavity of the chicken and tie the legs together with string.

2 Rub the skin with the oil, sliced garlic, salt and fresh thyme and place the chicken in the roasting tray. Pour the cider and honey around the chicken and roast for 45-50 minutes, basting 3-4 times with the pan juices until the chicken is golden and juices run clear when pieced in the thigh. Allow to rest.

3 To make the gravy, pour off the juices into a small saucepan (you should have about a cup. If not, make it up with chicken stock or water). Combine the cornflour and water, and then mix in the Marmite/Vegemite. Pour into the hot chicken stock and simmer for 2 minutes until thickened. Season with pepper.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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