2 organic lemons, quartered (you are cooking the peels too)
handful fresh herbs ( I used lemon thyme, lavender, parsley and sage)
1 large yellow onion, peeled and sliced
3 tablespoons butter, melted
Preheat the oven to 200 degrees and line your tray with baking paper. Place your chicken sideways in the centre of the tray and liberally drizze olive oil over the bird, ensuring the wings, legs, breast and whole bird get a good coating. Use your hands if need be. Then using a couple of teaspoons of Maldon sea salt (DON'T even be tempted to use any other salt) crumble it all over the bird ensuring all parts get a good sprinkle of salt. Then season the bird with black pepper and lastly, the dried sage. Pour a pint of cold water into the baking tray and roast the bird for 45 minutes (medium bird) and then remove the chicken from the oven and generously baste your it with the juices in the pan (legs, breasts and wings) and then turning the pan the opposite way round, cook for another 45 minutes. TIP: If you choose a small bird, reduce the cooking time to 1hr and 10 minutes. Allow the bird to rest for 10 minutes (covered with foil) before serving. Delicious! For a different variation, before drizzling the oil over the bird, I squeeze the juice of 2 lemons over the bird and then grate the zest of both lemons over it also. Then drizzle oil, season with salt and pepper and use thyme (or dried rosemary) and follow the same cooking instructions to produce a variation on the same perfect roast chicken.