Roast chicken

Serves 4
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1 free-range organic chicken
4 cloves garlic, left whole
1 lemon, sliced in half
4 bay leaves
1 bunch thyme
Salt and pepper
A little olive oil
1 bunch of marjoram
Sea salt
The juice of half a lemon
2 tbsp olive oil

Heat the oven to 200C/400F/Gas6. Place the garlic, lemon, bay and thyme in the cavity of the chicken. Season the skin generously all over with the salt, drizzle over a little olive oil, place in a roasting tin and cover loosely with foil.

Put on the middle shelf of the oven and cook for 15 minutes, then remove the foil and roast for a further 45 minutes, at which point turn the oven off, leave the door ajar and allow the chicken to sit for 10-15 minutes.

While the chicken is roasting, pound the marjoram and a generous pinch of salt with a pestle and mortar until the marjoram is dark and bruised, squeeze over the lemon juice and stir in the olive oil. Brush over the skin of the chicken while it is still warm. Allow to cool before packaging for transport.