Roast chicken is a classic Sunday favorite. This variation has a delicious summery taste to it as a result of the lemon juice in which it is basted. As a variation, try sprinkling with a little pimenton along with the salt and pepper.

Ingredients

• 1 whole roast chicken (approximately 1.5kg)
• 1 Tbsp coconut oil
• 2 tsp ghee
• 2 garlic cloves
• fresh oregano and thyme
• sea salt and freshly ground black pepper
• 1 lemon halved
• juice of 1 lemon

Directions

1. Heat the oven to 180 degrees celcius
2. Place the chicken in an oven proof baking tray.
3. Rub the cavity of the chicken gently with one half of the lemon.
4. Slice the other half of the lemon and place it into the cavity of the chicken.
5. Add the garlic cloves, thyme and oregano into the cavity as a stuffing
6. Insert your hand under the skin of the chicken and rub with 1 tsp of the ghee
7. Rub the top of the skin of the chicken with the other 1 tsp of the ghee.
8. Squeeze the juice of half a lemon over the top of the chicken.
9. Sprinkle with sea salt and freshly ground black pepper.
10. Put into the oven to cook for 20 minutes
11. Remove from the oven and squeeze the juice of the other half of the lemon over the chicken. Return to the oven.
12. Bake for 40 minutes more or until the juice of the chicken runs clear when you separate the leg of the chicken from the body of the chicken.
13. Serve with sweet potato fries, and broccoli with fried garlic, or grilled courgettes with pomegranate and pesto.

Music to go with it…
Listen on Spotify: Oscar and the Wolf – Entity