Cooking Guide

• Heat oven to 200C/180C fan/gas 6. Sit the chicken in a roasting tin.
• Ease the skin away from the breast and push butter underneath the skin. Season with salt and pepper.
• Add half a lemon and a few springs of rosemary to the cavity of the Chicken.
• Pour water into the bottom of the roasting tin, filling it about 1-2 cm deep.
• Cover the chicken with foil and roast for 1 hr.
• Remove the foil and continue to roast the chicken for a further 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
• Pour the juices into a jug for use in gravy.
• Put the chicken on a board. Cover with foil and a clean towel or tea towel, then leave to rest for 15-20 mins while you finish cooking any sides. Carve and serve.