- 1.8-2kg/4lb-4lb 8oz chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 garlic cloves, bashed
- 2 bay leaves
- 50g/ 5oz butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.
Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.