Roast chicken

1 x 1.6kg free-range chicken, untrussed

50g unsalted butter, softened

1 lemon, halved

sea salt and black pepper

A simple lemon and butter roast is great for producing savoury pan juices to moisten the flesh and mop up with the salad.

In short	Preparation time: 5 mins Cooking time: 55 mins Total time: 60 mins Serves: 4 people Course: Main

Method

1 Heat the oven to 200°C(180°C fan oven) gas mark 6. Place the chicken in a roasting dish that holds it quite snugly, and smear the butter over the skin. Squeeze over the lemon juice and place the squeezed-out halves inside the cavity, then season and roast it for 55 minutes.

2 Leave the cooked bird to rest for 15 minutes, then transfer it to a plate to carve.

3 Add any juices given out to the pan, gently reheat these and spoon a little over the flesh.

Menu suggestions for this recipe

Classic Caesar salad

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chicken | Country Living

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