Pat chicken skin dry with paper towels. Generously season chicken cavity with salt and pepper. Add lemon quarters and thyme sprigs to cavity. Truss chicken. Rub skin with butter and season all ...
Pat the chicken dry with kitchen paper. Stuff most of the herb butter under the chicken skin, massaging it to distribute the butter evenly. Rub the outside of the chicken with flaky salt, then cover ...
Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it ...
Place the chicken, breast-side down, back on the board and press down so it is as flat as possible. Rub the chicken liberally ... or keep for use in other recipes). Put the garlic and onion ...