Lemon and Thyme Roast Chicken

• 1 whole chicken, 1.6–1.8kg
• 2 tsp flaky salt
• 50g soft butter
• 6 thyme sprigs, leaves picked
• 1 lemon
• 1 head garlic, halved across the middle
• 2 onions, thickly sliced
• 150ml white wine or chicken stock
• Black pepper

Pat the chicken dry, salt it all over and leave uncovered in the fridge. Overnight is even better for crisp skin.

Take the chicken out of the fridge and heat the oven to 220°C (200°C fan).

Mash the butter with the thyme, lemon zest and pepper. Rub it under and over the skin. Put the zested lemon halves and garlic in the cavity, and sit the chicken on the onions in a roasting tin.

Roast to start crisping the skin.

Lower the oven to 190°C (170°C fan) and roast until the juices run clear, or the thickest part of the thigh reaches 74°C.

Lift onto a board and rest, loosely covered with foil.

Put the tin on the hob, add the wine and scrape up the sticky bits. Simmer, then strain.

Carve and serve with the gravy.