|1.5 kg||chicken — whole|
|2 1/2 tsp||salt|
|2 tsp||freshly ground black pepper — crushed|
|fresh mixed herbs — rosemary, thyme and sage|
|lemon — zest only|
Heat oven to 230°C. Season the chicken inside and out with salt and pepper.
Refrigerate the chicken uncovered, overnight.
Place chicken breast-side up in a roasting pan and stuff the cavity with the herbs and lemon zest.
Tie the legs together with kitchen string and roast 50 minutes, then baste chicken with the pan juices.
Continue roasting until chicken’s juices run clear when skin is pierced .with a knife (about 5 to 10 minutes longer.
Let the chicken rest for 10 minutes before carving.
Jenny Morris’ saucy butter chicken
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