Mediterranean-style roast chicken

1 Heat the oven to 190°C/fan 170°C/gas 5. Put the chicken, breast-side up, in a deep, medium roasting tin. Put the lemon halves, 2 whole garlic cloves and half the thyme sprigs inside the chicken cavity, then spray the skin with oil. Roast for 45 min.

2 Meanwhile, spray a large non-stick frying pan with oil and set over a medium heat. Fry the onions for 5 min, then add the crushed garlic, remaining thyme sprigs and the tomatoes. Cook for 10 min, then add the wine, honey and vinegar and simmer for 15 min. Stir in the olives and half the basil, then taste and season with black pepper. Set aside.

3 Remove the chicken from the oven and pour off any fat and juices from the tin (discard). Spoon the tomato sauce around the chicken – it should fit quite snugly. Return the roasting tin to the oven for 50–60 min.

4 When 20 min of the roasting time remain, scatter the feta over the tomato sauce and continue to cook. The chicken is done when a digital probe thermometer pushed into the thickest part of the leg and breast meat reads 70°C, or the juices run clear and the fibres of the leg are clearly defined and not gelatinous when the meat is cut into. Lift the chicken on to a board and leave to rest for 10 min, then carve into slices.

5 Meanwhile, turn the oven off and put the tray of tomato sauce back inside to keep warm. Steam the greens until just wilted.