YOU WILL NEED:
1 whole Free Range chicken
1 onion, cut into 8ths
Fresh herbs – thyme, rosemary – about 10 grams of each
Small knob of butter
1 lemon, quartered
1 lemon for juice
Ina paarmen – chicken spice – enough to sprinkle over the chicken
Salt and pepper
Olive oil
PREPARATION:
Pre heat oven to 180 ° C
Rinse the chicken under cold water and gently pat it dry
Chop up half the herbs and mix it with the soften butter
Gently lift up the skin over the breast and rub the butter mixture underneath the skin. Be careful not to break the skin
Season the chicken with salt, pepper and chicken spice and a squeeze of lemon juice
Place some fresh herbs inside the chicken along with a few pieces of onion and lemon
Tie the legs together to stop the herbs coming out when you roast it (if you do not have string, do not worry about it)
Drizzle with olive oil
Roast for about 1½ hours until the chicken is tender and the juice runs clear when it is poked with a skewer
If the juice is still pink you need to cook the chicken for a little longer
Once the chicken is cooked let it rest covered in foil for about 10 minutes before you carve it
