Prepare the chicken with the lemon rub the day before – it makes a big difference to the texture of the meat.
Serves 4 Prep 10 mins plus Q Q overnight chilling and resting
Cook 1 hr 20 mins Q
2 tbsp runny honey 2 tbsp soft brown sugar 2 lemons, zested 1 tbsp flaked sea salt 1 tsp black peppercorns,
crushed 1 x 1.5kg chicken olive oil, for drizzling 1 The day before you want to cook the chicken, mix the honey, sugar, lemon zest, salt and peppercorns. Rub all over the chicken, then put the chicken in a bowl, cover and leave in the fridge for 24 hrs. Turn the chicken every 4 hrs or whenever possible. 2 Heat oven to 170C/150C fan/gas 31/ 2. Remove the chicken from the fridge and discard any liquid. Place in a roasting tin and throw the lemon halves in too, if you like. Drizzle the chicken with oil and roast in the preheated oven for about 1 hr 20 mins, or until the juices run clear. If you have a digital meat thermometer, put it in the thickest part of the leg – the meat should reach 70C. If you find the top is going too brown, cover it with foil. Once the chicken is done, remove it from the oven and leave it to rest for 20 mins before carving.
Recipes adapted from Rosemary Shrager'sCookery Course by Rosemary Shrager (£20, BBC Books).