Lemon & Herb Roast Chicken

A good roast chicken is one of the most rewarding things to cook. This version keeps it simple: a compound butter under the skin, a lemon and herb stuffing, and a high initial blast of heat for crispy skin.

Ingredients

• 1 whole chicken (approx. 1.8kg)
• 1 unwaxed lemon, halved
• 4 cloves garlic, crushed
• A few sprigs of fresh rosemary and thyme
• 50g unsalted butter, softened
• 2 tbsp olive oil
• Salt and freshly cracked black pepper

Method

1. Remove the chicken from the fridge 30 minutes before cooking to come up to room temperature.
2. Preheat your oven to 220°C / 200°C fan / Gas 7.
3. In a small bowl, mix the softened butter with the zest of half the lemon, one crushed garlic clove, and a few chopped thyme leaves. Season well.
4. Carefully loosen the skin over the breast with your fingers and push the flavoured butter underneath, spreading it as evenly as you can.
5. Stuff the cavity with the lemon halves (squeeze first), remaining garlic cloves, and the herb sprigs.
6. Drizzle the chicken all over with olive oil and season generously with salt and pepper.
7. Place in a roasting tin and roast for 20 minutes at 220°C, then reduce to 190°C / 170°C fan / Gas 5 and roast for a further 1 hour 10 minutes (for a 1.8kg bird).
8. The chicken is done when the juices run clear when you pierce the thickest part of the thigh. Rest for at least 15 minutes before carving.

Serve

Carve at the table and serve with roast potatoes, seasonal vegetables, and a simple gravy made from the roasting juices.

Tips

• Resting is non-negotiable. Resting lets the juices redistribute throughout the meat. Skip it and they all pour out when you carve.
• Compound butter. Butter under the skin bastes the breast meat from inside, keeping it moist and flavourful.
• Use the carcass. After eating, simmer the carcass with onion, carrot, celery, and herbs for 2–3 hours to make a brilliant chicken stock.