1 organic chicken, about 1.63kg (3½lb) 2tbsp olive oil Handful thyme sprigs 2 un-waxed lemons, halved 1 large orange, cut into quarters
Method:
1. Pre-heat the oven to 200C, 400F, Gas mark 6. 2. Lay the chicken, breast side down, on a board. Using poultry shears or sharp scissors, cut down either side of the backbone. Turn the chicken over and press to flatten, using the heel of your hand. 3. Place breast side down in a roasting tray and season well. Drizzle over the olive oil, scatter over the thyme and roast for 30 minutes. 4. Remove the roasting tin from the oven and reduce the heat to 180C, 350F, gas mark 4. Squeeze the juice from the lemons and orange over the chicken, then add the citrus pieces to the tray and turn the chicken over. 5. Roast for a further 30-40 minutes until the chicken is cooked through. To test, pierce the thickest part of the thigh with a skewer; the juices should run clear. If they are pink, return to the oven for a little longer. 6. Remove the chicken from the oven, cover with foil and leave to rest in a warm place for 10 minutes before carving.
Go to What to Buy for details about organic dairy products.
