THE BEST-EVER WHOLE-ROASTED CHICKEN

SERVES 10–12

KEEP ON TRACK per serving

FAT 21G CARBS 4G PROTEIN 62G

FOR THE HERB BUTTER 150g butter, softened 2 lemons, zested 1 tbsp thyme, finely chopped

FOR THE CHICKEN 3kg free-range chicken handful thyme 2 lemons, quartered 4–5 bay leaves 1 tsp of Maldon salt (or any other sea salt flakes) 3 tbsp olive oil

FOR THE BRUSSELS SPROUTS 800g Brussels sprouts 3 tbsp olive oil salt and pepper, to taste 200g streaky bacon, cubed

Caesar dressing, to serve (recipe on pg 73)

1. Preheat the oven to 200˚c. 2. For the herb butter: Combine all the ingredients in a small bowl and mix until well combined. 3. For the roast chicken: Clean the inside of the chicken with a piece of muslin soaked in white wine vinegar. Season the cavity with salt. 4. Use your fingers to separate the skin from the meat on the breast side and push the butter underneath the skin with your fingers. Place the thyme, lemons and bay leaves in the cavity of the chicken, before tying the legs together with a piece of kitchen string. 5. Place the chicken in a deep oven tray, season with sea salt flakes and drizzle olive oil over. Roast for 45 minutes on a high temperature, before turning the oven down to 180˚C. Roast for another hour. Cover the chicken breasts with foil if it starts to brown too much. 6. For the Brussels sprouts: Place the Brussels sprouts in an oven tray, drizzle with olive oil and season with salt and pepper. Place in the bottom rack of the oven below the chicken. Roast for 15–20 minutes, or until crispy. Sprinkle the bacon over and roast further until the Brussels sprouts are soft and bacon golden and crispy. 5. To serve: Once the chicken is ready, remove from the oven and allow to rest for 5–7 minutes before carving. Serve with the crispy Brussels sprouts and Caesar dressing.