Roast chicken

Ingredients

• 1 whole chicken, about 4 lb (1.8 kg)
• 3 tbsp soft butter
• 4 cloves garlic, crushed
• 1 lemon, halved
• A few sprigs of thyme or rosemary
• 1 onion, thickly sliced
• 1½ tsp salt
• ½ tsp black pepper

Method

1. Take the chicken out of the fridge 30 minutes before. Heat the oven to 425°F (220°C).
2. Pat the chicken dry. Mix the butter with half the garlic, salt and pepper, and rub it over and under the skin.
3. Put the lemon halves, remaining garlic and herbs inside the chicken. Sit it on the onion slices in a roasting pan.
4. Roast 1 hour 15 to 1 hour 30 minutes, until the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
5. Rest for 15 minutes before carving. Spoon the pan juices over the meat.