Tomato and thyme roast chicken | Gourmet Traveller

Ingredients

• 1 whole chicken (about 1.6kg)
• 5 small vine-ripened tomatoes
• 1 onion, cut into wedges
• 1 lemon, coarsely chopped
• 8 thyme sprigs, plus extra leaves to serve
• 125 ml dry white wine
• 125 ml chicken stock (½ cup)
• 1 head garlic, halved horizontally
• 2 tbsp extra-virgin olive oil
• Tomato butter
• 70 gm butter, coarsely chopped
• ¼ small red onion, finely chopped
• 1 small garlic clove, bruised
• 1 vine-ripened tomato, finely chopped
• Finely grated rind of 1 lemon (reserve lemon for stuffing chicken)
• 1 tbsp finely chopped thyme