Roast Chicken

Prep: 25-30 mins
Cook: 2 hours and  5 mins plus resting 

• 1 chicken, weighing 2.25 kg/5 1b

• 55 g/2 oz soft butter

• 2 tbsp chopped fresh lemon thyme,

• plus extra sprigs to garnish

• 1 lemon, quartered

• 125 ml/4 fl oz white wine,

• plus extra if needed

• salt and pepper

1. Preheat the oven to 2200C/4250F/Gas Mark 7. Place the chicken in a roasting tin.

2. Place the butter in a bowl, mix in the chopped thyme and season well with salt and pepper. Butter the chicken all over with the herb butter, inside and out, and place the lemon quarters inside the cavity. Pour the wine over the chicken.

3. Roast the chicken in the middle of the preheated oven for 15 minutes. Reduce the temperature to 1900C/3750F/Gas Mark 5 and continue to roast, frequently basting, for a further 13/4 hours. Wrap with foil if the skin begins to brown too much. If the tin dries out, add a little more wine or water.

4. Test that the chicken is cooked by inserting a skewer into the thickest part of the chicken and making sure the juices run clear. Remove from the oven.

5. Remove the chicken from the roasting tin and place on a warmed serving plate. Cover with foil and leave to rest for 15 minutes before carving.

6. Place the roasting tin on the hob and simmer the pan, juices gently over low heat until they have reduced and are thick and glossy. Season to taste with salt and pepper serve the chicken with the pan juices and garnish with thyme sprigs.