A few sprigs of thyme, leaves removed from the stalks
Pinch dried chilli flakes
1 lemon (preferably unwaxed)
Put the softened butter into a mixing bowl and finely grate the lemon zest into it (keep the grated lemon to one side). Then mix in the salt, garlic, thyme leaves and chilli flakes
Gently loosen the skin just under the breast and push the aromatic butter in on both sides, all the way up to the other end with your fingers (alternatively you can use a piping bag if you have one). Once the butter's in, you can massage it on top of the skin to ensure that it's evenly spread underneath (this reduces the risk of tearing the skin - it tends to be rather delicate)
Cut the zested lemon in half and put it into the cavity of the chicken
Put the chicken in a roasting dish into the centre of the oven and roast for 20 minutes
Reduce the oven to 160°C (fan) | 180°C (without fan) | Gas mark 4
Continue to roast for another 1 hour and 20 minutes
Leave to rest for 20 minutes in a warm place before carving
