What’s better for dinner than a perfectly aromatic roasted chicken?!
1 lemon, halved
1 tbs. sea salt
1 heaped tbs. butter
1 tsp. olive oil
Heat the oven to 425°F. Leave the chicken at room temperature for 1 hour, then place in a roasting tin. Put one lemon half in the cavity, sprinkle with sea salt, rub with butter and drizzle with olive oil.
Roasts for 1 1/2 hours. Let the chicken rest in the tin for 15 minutes before transferring to a carving board. Put the roasting tin over a medium heat and deglaze the pan with the juice from the remaining lemon half, letting the juices caramalize and thicken. Serve drizzled over the sliced chicken.
Serves 2 – 4