Lemon and garlic roasted chicken

1 Preheat the oven to 190°C.

2 Break the garlic bulb into small cloves, leaving the skin intact. Cut the lemon into 6-8 wedges.

3 Once the chicken is clean and dry, fill the cavity with garlic cloves, lemon wedges and herbs.

4 Use the string to tie the legs together (this helps the chicken retain a better shape and cook more evenly). Transfer the chicken to a roasting tin with a rack. Season with a little black pepper and olive oil and then roast in the centre of the oven for 1 1/2 hours, until golden brown, basting once or twice. To test the chicken is thoroughly cooked, pierce the thickest part of the leg with a skewer and make sure the juices run clear. Allow to rest before carving.

5 Serve the breast with garlic paste from the roasted cloves. Simply slip the cloves from their skins and mash with a fork.