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A whole chicken roasted with lemon, garlic and herbs until the skin is burnished and the meat juicy. A weekend centrepiece across the Mediterranean.
Pat the chicken very dry and season generously all over, including inside the cavity, with salt and pepper.
Stuff the cavity with halved lemon, garlic and herbs, then rub the skin with softened butter and olive oil.
Roast at 220°C for 15 minutes to colour the skin, then lower to 180°C and roast for about 1 hour, until the juices run clear and the thickest part of the thigh reaches 75°C.
Baste once or twice with the pan juices during cooking, then rest the chicken loosely covered before carving.
