The perfect roast chicken which is kept moist by separating the leg from the breast.
Preheat the oven to 220'C.
Slice the lemon. Then peel and slice the shallot and garlic.
Separate the legs from the rest of the bird. Rub with olive oil and add a good pinch of salt and pepper. Remove the base of the carcass leaving just the crown (you can ask your butcher to do it for you).
Soften the butter, season with half of the salt and pepper and rub under the skin. Place both the crown and legs in the oven for 15 minutes. Remove from the oven and add the shallot, garlic, lemon and thyme underneath the meat. Place the roasting tray back in the oven for a further 15 minutes before removing the crown and allowing to rest.
Continue cooking the legs for a further 45 minutes. Remove the legs and reheat the crown for 2 minutes in the oven. Remove the breasts and slice. Keep the resting juices to make a sauce.
«Always rest your meat for at least the same amount of cooking time to allow the meat to relax and to keep the juices inside the meat. This will result in a moist bird. »