You will need:
- 1 medium Free range chicken
- 5 garlic cloves
- half a head of garlic
- half a lemon
- 100 g Butter
- 1 tbsp Olive Oil
- salt and pepper
Step 1:
Preheat the oven to 200 °C (Gas Mark 6, 400 °F)
Step 2:
Place the chicken in a roasting pan and stuff half a lemon into the cavity. Cut a garlic head in half and place inside the chicken.
Peel, crush and finely chop 5 garlic cloves. Rub 50 grams of butter and the chopped garlic all over the outside of the chicken, it helps if the butter if gently softened before you do this. Pour over 1 teaspoon of olive oil and again rub in, this will prevent the butter from burning as it roasts. Sprinkle with a generous pinch of salt and pepper.
Break the remaining 50 grams of butter into knobs and place around the chicken in the roasting pan.
Step 3:
Place the pan in the oven and roast for 15 minutes at 200 °C (Gas Mark 6, 400 °F), then reduce the temperature to 180 °C (Gas Mark 6, 400 °F).
1 hour and 15 minutes into the roasting time check to see how the chicken is cooking. With a sharp knife cut down into the joint between the thigh and the breast. The chicken's juices will run out and you will be able to see the meat. If the juices and meat are slightly pink return to the oven for another 15 minutes.
Check again roughly 1 and a half hours into the roasting time. This time the juices should run clear, and meat will be white. If not return the chicken to the oven until done.
Step 4:
Take the chicken out of the pan and wrap tightly in tin foil. Leave it to settle for 10 to 15 minutes. Carve and serve.
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