Ingredients...

1 3lb corn fed chicken
1 lemon, cut in half
4 sprigs rosemary or tarragon
2 tbsps olive oil
salt & black pepper
1 oz diced butter

Instructions...

1) Preheat the oven to 230 C Gas mark 8.

2) Squeeze some of the lemon juice over the chicken then put the two lemon halves into the cavity together with the rosemary or tarragon.

3) Rub the chicken all over with the olive oil. Season well and place in a roasting tray. Dot the butter over the breasts.

4) Roast for 15 minutes then reduce heat to 190 C Gas 5. Cook for a further 35 minutes basting occasionally with the juices.

5) Check that the chicken is cooked by insserting a skewer beyween the thigh and breast. The juices should run clear.

6) Remove the chicken form the oven and leave to rest while you make a light gravy with the juices.