HONEY-LEMON ROAST CHICKEN
1 x 1.7kg (3lb 12oz) chicken 2tsp salt 2 lemons 2tbsp set honey (blossom or Canadian clover) 4tbsp olive oil A few sprigs of fresh thyme, leaves picked 1 glass of white wine (ideally sauvignon blanc) Heat the oven to 170°C/gas 3, making sure you move the shelves so you have enough room to accommodate the standing chicken. Sprinkle a teaspoon of salt inside the bird’s cavity, then insert an empty 400g tin can, label removed, into the cavity, open end first.
Carefully stand the chicken upright in the roasting tin. Zest 1 lemon and set aside, then mix together the juice of 2 lemons, the honey, olive oil, remaining salt and black pepper to taste. Rub this mixture all over the chicken, then sprinkle with thyme leaves and grated lemon zest.
Roast for about 1 hour 20 minutes, until the bird is cooked through and the skin golden crisp, adding a splash of water to the tin and covering with foil if browning too much. Take the bird carefully out of the pan. Add the white wine to the roasting juices, boil briefly and serve as a gravy (you could also drink a glass of wine while the chicken’s cooking).