Poulet rôti

Method

Preheat the oven to 200°C. Pat the chicken dry and place it breast-side up in a roasting tin. Rub the butter all over the chicken, then season generously inside and out with salt and pepper. Stuff the cavity with the lemon (halved), garlic cloves, thyme and rosemary sprigs. Drizzle with olive oil and roast for 1 hour and 15 minutes, basting occasionally with pan juices, until the skin is golden and the juices run clear when the thigh is pierced. Pour the stock into the tin halfway through cooking. Rest the chicken for 10 minutes before carving and serving with the pan juices as gravy.