Roast Chicken

Method:

  1. Heat oven to 190°C (170° fan forced)
  2. Season the cavity of the chicken liberally with salt and pepper, then stuff with the lemon halves and thyme.
  3. Sit the chicken in a roasting tin and smother the breast and legs all over with the butter, then season the outside with salt and pepper.
  4. Place in the oven and leave, undisturbed, for 1 hr 45 mins - this will give you a perfectly roasted chicken.
  5. To check the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
  6. Remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins.
  7. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
  8. Serve with roast potatoes and seasonal vegetables.