Lemon Herb Roast Chicken

Instructions

1. 1Remove the chicken from the fridge 30 minutes before cooking and heat the oven to 200C / 400F.
2. 2Pat the chicken very dry. Mix the softened butter with the leaves from 2 thyme sprigs, the zest of 1 lemon, and plenty of salt and pepper.
3. 3Gently loosen the skin over the breast and push most of the herb butter underneath, then rub the rest all over the outside.
4. 4Halve the zested lemon and the whole head of garlic and stuff them into the cavity with the rosemary and remaining thyme.
5. 5Tie the legs together with kitchen string, drizzle with olive oil, and place breast-side up in a roasting tin.
6. 6Roast for 70-80 minutes, basting once or twice, until the juices run clear and the internal temperature at the thickest part of the thigh reaches 75C / 165F.
7. 7Rest the chicken loosely covered with foil for 15 minutes before carving. Squeeze over the remaining fresh lemon to serve.