• 1 x 1.5 kg chicken from your in-store community butcher
• 1.5 x lemons
• 4 tbsp unsalted butter
• 2 x garlic cloves, grated
• 3 x sprigs thyme
• 3 x sprigs rosemary
• 20g basil, finely chopped
• 2 tsp mustard
• Salt and pepper to season
• Preheat the oven and an oven dish to 220ºC
• Push the lemon halves inside the chicken along with the thyme and rosemary sprigs and season with salt and pepper
• Mix the softened butter, mustard and garlic together
• Make some slashes in the chicken skin and rub the butter and mustard mix over the chicken, sprinkling any leftover herbs and seasoning with salt and pepper
• Place the chicken into the preheated oven dish and drizzle with a little olive oil, turn the heat down to 200ºC and roast for 1 hour and 30 minutes, basting the chicken with its juices every half hour. Slice the centre and ensure there is no pink before serving
• Squeeze half a lemon over the chicken and sprinkle the chopped basil
• Rest for 10 minutes before carving
