Roast Chicken with Stone Fruit

Wash and dry the chicken.

Pick off 1/3 of the thyme leaves and push under the skin on the chicken breast. Season inside with salt and pepper and put half of the remaining thyme sprigs inside the chicken. Tuck the ends of the legs inside the chicken and tie together.

Wash and halve the cranberries.

Wash the plums, peel if you wish and halve and stone.

Peel, quarter and core the apples and cut into wedges.

Lightly crush the garlic.

Peel and halve the shallots. Place the shallots and garlic in an oiled roasting tin or a baking tray with a raised up rim. Place the chicken on top, season with salt and pepper and put into a preheated oven (180°C) for about 10 minutes. Then add the white wine, a little stock, the rest of the thyme and the fruit. Cook for a further 40-50 minutes, until the chicken is done, basting the chicken several times with the liquid and turning the fruit. Add more stock as necessary. Mix the lemon juice and honey and brush the chicken generously with the mixture during the last 10 minutes. Finally season to taste with salt and pepper, remove the string and serve.