Roast Chicken with Lemon and Herbs

Method

1. 01

   Step 1: Dry the chicken

   Take the chicken out of the fridge 30 minutes before roasting. Pat it as dry as you can inside and out with paper towels — this is what gives you crisp skin. Heat the oven to 220°C (425°F).

2. 02

   Step 2: Make herb butter

   Strip the leaves from half the thyme and chop finely. Mash into the softened butter with the finely grated lemon zest, 0.5 tsp of the salt and the pepper.

3. 03

   Step 3: Butter under the skin

   Gently slide your fingers between the skin and the breast to loosen it without tearing. Spread two-thirds of the butter under the skin and rub the rest over the legs. Season the whole bird with the remaining salt and drizzle with oil.

4. 04

   Step 4: Stuff with lemon

   Halve the lemon and cut the garlic head in half crossways. Put one lemon half, one garlic half and the remaining herbs inside the chicken; place the rest of the lemon and garlic in the roasting dish. Tie the legs together with kitchen string.

5. 05

   Step 5: Roast the chicken

   Set the chicken breast-side up in the dish and roast for 20 minutes at 220°C (425°F) to start browning the skin. Lower to 190°C (375°F) and roast for another 50–60 minutes, basting once with the pan juices.

6. 06

   Step 6: Check for doneness

   Push a thermometer into the thickest part of the thigh without touching bone: it must read at least 74°C (165°F), ideally 80°C (175°F). No thermometer? Pierce the thigh — the juices should run clear with no pink, and the leg should wiggle loosely at the joint.

7. 07

   Step 7: Rest and carve

   Move the chicken to a board and rest for 15 minutes, uncovered so the skin stays crisp. Meanwhile, squeeze the roasted lemon into the pan juices and serve this as a sauce with the carved chicken.