Ingredients
- 1 x 1.3–1.8 kg free-range chicken
- Sea salt
- A few sprigs of assorted fresh herbs (thyme, rosemary and sage work well)
- 4 cloves garlic, peeled and halved
- 1 lemon, quartered
How to Make It
- Preheat the oven to 200°C.
- Rinse the chicken with cool water and dry it thoroughly. Rub salt all over the inside and outside of the chicken. Place it breast-side up on a rack in a roasting tin. Place the sprigs of herbs and the garlic halves under the skin at the neck and the rear of the bird. Fill the cavity with the lemon quarters and any leftover herbs.
- Cook for 20 minutes, breast-side up. Flip the chicken over, then cook for another 20 minutes, breast-side down. Flip once again and cook for a final 20 minutes, breast-side up. Check the internal temperature (measured at the thickest part of the thigh), and continue cooking if it is less than 75°C. Remove from the oven and let the chicken rest, lightly covered, for about 15 minutes before serving.
