Instructions

1. Preheat oven to 180'C.

2. Clean the chicken and pat dry with kitchen paper.

3. Rub a lemon half all over the chicken skin and within the cavity. Do the same with a

piece of cut garlic.

4. Stuff the lemons, garlic, thyme and butter in the cavity and more lemons, thyme and

garlic between the breast and the skin. The skin should be loose enough to get pieces

underneath.

5. Pat salt and pepper over the skin then drizzle with olive oil

6. Put chicken on a roasting rack in a large baking dish.

7. Roast in the oven for 1 hour (fan forced) or 1.5hrs for a regular oven.

8. Chicken is ready when pierced with a skewer and juices run clear or when the

drumstick is easily loosened when jiggled.

9. Allow to rest for 10 minutes before carving.