Ingredients

• 1 lemon
• 1 (2kg/4lb 8oz) free-range chicken
• 1kg/2lb 4oz potatoes, peeled and thinly sliced
• 6 rashers streaky bacon, chopped
• 1 onion, peeled and thinly sliced
• 1 tbsp fresh thyme, chopped
• 350ml/½pt chicken stock
• 40g/1½oz butter, softened
•   green salad
• 2 tbsp fresh parsley, chopped
• 2 tsp fresh rosemary, very finely chopped
• 3 garlic cloves, peeled and crushed

Method

1. Finely grate the lemon zest into a bowl, add the butter, parsley, rosemary and garlic and mix well. Cut the lemon into halves and push inside the chicken cavity. Season the chicken with salt and freshly ground black pepper, then tie the legs together with string. Spread half the butter mixture over the breast and legs. Set aside.
2. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. In a roasting tin layer the sliced potatoes, chopped bacon, sliced onion and thyme, seasoning between the layers. Pour the chicken stock over the top.
3. Place the chicken, breast side down, on top of the potatoes. Spread the remaining mixture over the chicken. Roast for 40 mins. Turn the chicken. Roast for a further 1 hour, breast side up, until tender. Pierce the thickest part of the thigh with a skewer to test: if the juices run clear, it's ready.
4. Remove from the oven and cover the dish with foil. Leave to rest for 15 mins before carving. Serve with a green salad.

Notes