Zubereitung

1. 1

   Preheat the oven to 220 °C. Pat the chicken dry. Mix the soft butter with the finely chopped thyme leaves, salt and pepper.

2. 2

   Gently loosen the skin over the breast with your fingers and spread the herb butter underneath. Rub the outside of the chicken with olive oil and season with salt.

3. 3

   Tuck a halved lemon and the garlic cloves into the cavity. Place the chicken breast-side up in a roasting dish.

4. 4

   Roast at 220 °C for the first 20 minutes, then lower the temperature to 180 °C and cook for a further 60 minutes, until the juices run clear at the thigh and the skin is crisp and brown.

5. 5

   Rest the roast chicken for 10 minutes before carving so the juices redistribute. Leftovers are perfect for sandwiches and a stock from the carcass.