Roast Chicken

Ingredients

• 1 × 1.8kg whole chicken (Bresse or similar heritage breed preferred)
• 45g butter, softened
• 6g Maldon sea salt
• 3g Tellicherry black pepper, freshly ground
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 lemon, halved

Method

1. 1
   Pat chicken dry inside and out; position rack to lower-middle oven position and preheat to 200°C.
2. 2
   Season cavity generously with salt and pepper, stuff with thyme, rosemary, and lemon halves.
3. 3
   Rub softened butter over entire skin, season exterior with salt and pepper; truss legs with kitchen twine.
4. 4
   Place breast-side up on a roasting tray, roast 60 minutes until thigh internal temperature reaches 72°C and skin turns deep golden brown.
5. 5
   Rest 10 minutes before carving; serve with pan juices as jus.