Weeknight lemon roast chicken

One pan, one bird, and a bright hit of lemon. The kind of dinner that fills the kitchen with a good smell.

1 hr 15 min · Serves 4

Ingredients

• Whole pasture-raised chicken
• Lemon
• Root vegetables
• Butter or oil

Steps

1. Heat the oven to 200C / 400F. Pat the chicken dry and rub with butter, salt, and pepper.
2. Halve a lemon and tuck it inside; scatter chopped vegetables around the bird.
3. Roast about 20 minutes per 500g, until the juices run clear.
4. Rest 15 minutes before carving; squeeze the roasted lemon over the top.

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