Roast chicken

Serves 4, plus leftovers

Ingredients:

3lb (1.35kg) whole chicken (preferably free-range)

4 tbsp butter, at room temperature

1 lemon, quartered

sea salt and freshly ground black pepper

2/3 cup hot vegetable stock or water

Method:

Preheat the oven to 400°F (200°C). Place the chicken in a flameproof roasting pan, then smear evenly all over with the butter this ensures crisp, golden skin. Stuff the lemon quarters into the body cavity to help keep the meat moist and season the chicken all over with sea salt and freshly ground black pepper.

Roast in the oven for about 1 hour or until it is cooked through and golden, basting with the juices at intervals as it cooks (about 3 times in all). To check whether the chicken is cooked through, pierce a knife into the thickest part of the thigh. If the juices run clear, it is done; if it is at all pink or bloody, cook for a

little while longer. Remove from the oven, place on a large plate, cover loosely with foil, and leave to rest in a warm place for about 15 minutes before carving.

To make the gravy, tilt the roasting pan at a slight angle, and skim off any fat. Add the stock or water, and bring to a boil, scraping up any browned bits from the bottom with a wooden spoon. Reduce the heat slightly, and simmer for 10 minutes. Pass through a sieve if you wish, or serve as is with the carved chicken. Serve with roast or sautéed potatoes and seasonal vegetables.

Roast chicken