Lemon roast chicken

Preparation

1. 1

   Take the chicken out of the fridge 30 minutes before cooking so it comes to room temperature — it will cook more evenly. Preheat the oven to 200 °C (400 °F, fan if possible).

2. 2

   Season the inside of the cavity generously with salt and pepper, then tuck in the halved lemon and a crushed garlic clove.

3. 3

   Mix the rest of the crushed garlic with the soft butter and thyme leaves, and rub this over the whole skin of the chicken. Season the outside with salt and pepper.

4. 4

   Tie the legs together for even cooking, then place the chicken breast-side up in an ovenproof dish.

5. 5

   Roast for 1 hour, basting with the pan juices every 15-20 minutes; the chicken is done when the juices run clear where the thigh meets the body (or 75 °C / 165 °F at the core with a thermometer).

6. 6

   Let the meat rest for 10 minutes under a sheet of foil before carving: the juices redistribute and the meat stays nice and juicy.