Roast Chicken with Lemon and Herbs

Preheat the oven to 200°C (fan 180°C).

Pat the chicken dry with paper towels. Rub all over with olive oil, salt and pepper.

Zest the lemon and mix the zest with softened butter, garlic, rosemary and thyme to make a herb butter.

Gently loosen the skin over the chicken breast and push the herb butter underneath, spreading it evenly.

Place the halved lemon inside the cavity of the chicken along with any remaining herb sprigs.

Tie the legs together with kitchen string and tuck the wing tips under.

Place the chicken breast-side up in a roasting pan. Roast for 20 minutes per 500g plus an extra 20 minutes (approx. 1 hour 20 minutes for a

5 kg bird).

Baste with pan juices halfway through cooking.

The chicken is done when the juices run clear when you pierce the thigh with a skewer, and a thermometer reads 75°C in the thickest part of the thigh.

Rest the chicken loosely covered with foil for 15 minutes before carving.

Make a simple gravy by placing the roasting pan over low heat, whisking in a little flour, then gradually adding chicken stock. Simmer until thickened.