Put the thyme in the centre of a large roasting tin and lay the chicken on top.
Step 3
Tip the garlic into a large jar, seal and shake vigorously to peel.
Step 4
Tip the peeled garlic into the roasting tin with the chicken.
Step 5
Loosen the skin on top of the breast then spoon the Sacla' Pesto between the skin and the breast meat.
Step 6
Drizzle the chicken with oil, season with salt and pepper then roast for 1 1/4 hours or until the juices run clear when the thigh is pierced with a skewer or small knife.
Step 7
Remove from the oven and leave to rest for 20 minutes before carving. Serve with couscous.
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