Ingredients

• 1 lemon, washed
•   sea salt
• 1 x 1.6kg free-range chicken, with giblets
• 1 bunch fresh thyme
• 5 tbsp mixed fresh herbs (e.g. chervil, tarragon, chives, parsley), finely chopped
• 70g unsalted butter, softened

Method

1. Preheat the oven to 220C/425F/gas mark 7. Roll the lemon back and forth on a work surface to soften it, and then pierce it about 20 times with a sharp skewer.
2. Season the inside of the chicken with salt and pepper and pop in the giblets, lemon and thyme.
3. Combine the herbs and 50g/2oz of the butter in a bowl with ¼ tsp each of salt and pepper. Starting at the neck end, slip your fingers beneath the skin over the chicken breast to loosen it. Then spread the herbed butter over the breast meat and under the skin. Pat the skin back into place, ensuring the butter is evenly spread.
4. Rub the remaining butter over the chicken and season.
5. Place the chicken on its side on a roasting rack in a baking tin and roast for 20 minutes. Turn the bird on to its other side and roast for another 20 minutes.
6. Reduce the heat to 180C/350F/gas mark 4 and position the bird breast-down with the head end tipped downwards and the tail in the air. Roast for another 15 minutes, then transfer the chicken to a platter leaving it in the same position.
7. Season the chicken and cover loosely with foil. Turn off the oven, leaving the door ajar, and rest the chicken inside for 10-30 minutes.
8. To make a gravy, place the roasting dish on the hob and cook the juices for 2-3 minutes until they bubble and become almost caramelised, scraping up all the bits on the bottom. Spoon off any excess fat and add several tablespoons of cold water. Simmer for 3-4 minutes, then strain the sauce and serve with the chicken.

Notes