Roast Chicken with Herb Butter and Pan Drippings

• 1 medium Whole chicken, giblets removed
• 80 g Butter, softened
• 15 g Fresh parsley
• 6 g Fresh thyme
• 4 cloves Garlic
• 1 medium Lemon
• 2 tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 2 tbsp Plain flour
• 350 ml Chicken stock, hot

1. Heat the oven to 220°C (430°F). Pat the chicken dry all over, including the cavity, then set it in a roasting tin.
2. Finely chop the parsley and thyme, then crush the garlic. Zest the lemon, then cut it in half.
3. Mash the butter with the herbs, garlic, lemon zest, fine sea salt and black pepper. Loosen the skin over the breast with your fingers and push most of the herb butter underneath; rub the rest over the skin.
4. Put the lemon halves in the cavity. Roast for 20 minutes, then reduce the oven to 190°C (375°F) and roast for 55 to 65 minutes more, until the juices run clear and the thickest part of the thigh reaches 75°C (170°F).
5. Transfer the chicken to a board and rest for 15 minutes before carving. Tip the roasting tin slightly and spoon off all but about 2 tablespoons of fat, leaving the browned bits and juices behind.
6. Set the roasting tin over a medium heat on the hob and whisk in the plain flour for 1 minute. Gradually whisk in the hot chicken stock, scraping up the sticky bits, then simmer for 3 to 5 minutes until glossy and lightly thickened; season with a little more fine sea salt and black pepper if needed.

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