Cider, garlic and thyme roasted chicken

Ingredients

1	Chicken, free-range, size 16-18 (Main)
1	Onion
2 Tbsp	Olive oil
4 cloves	Garlic, sliced
1 tsp	Salt, smoked
1 Tbsp	Fresh thyme
330 ml	Apple cider
1 Tbsp	Honey
1 Tbsp	Cornflour
¼ cup	Water
1 tsp	Marmite, or vegemite

Directions

1. Preheat the oven to 175C.
2. Line a deep, medium roasting pan with baking paper. Rinse and pat the chicken dry.
3. Place the whole onion in the stuffing cavity of the chicken and tie the legs together with string.
4. Rub the skin with the oil, sliced garlic, salt and fresh thyme and place the chicken in the roasting tray.
5. Pour the cider and honey around the chicken and roast for 45-50 minute.
6. 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.
7. 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).
8. Combine the cornflour and water, and then mix in the Marmite/Vegemite.
9. Pour into the hot chicken stock and simmer for 2 minutes until thickened. Season with pepper.