Ingredients

• 100g (3½oz) fresh thyme, finely chopped
• 1 pkt fresh sage, finely chopped
• 1 pkt fresh parsley, finely chopped
• 150g (5oz) butter, softened
• 75g (3oz) fresh breadcrumbs
• 1 large chicken
• 2 lemons, cut into quarters
• 4 garlic cloves
•   watercress, to garnish
•   thyme, to garnish
•   lemon slices, to garnish

Method

1. To make the stuffing, mix together the thyme, sage, parsley, 50g (2oz) butter and the breadcrumbs in a bowl.
2. Using your fingers, separate the chicken skin from the flesh starting at the neck and working over the back.
3. Push stuffing under the skin, all over the top of the chicken.
4. Put the lemon and garlic inside the chicken cavity, secure the legs and brush all over with remaining butter.
5. Roast for 1 hour until cooked and juices run clear.
6. Allow to go cold, then cut chicken into chunks or slices. Garnish with watercress, thyme and lemon.

Notes