This recipe, from Roast Chicken and Other Stories (Ebury Press, 1994) by Simon Hopkinson, also comes with a helpful tip: After roasting is completed, turn off the oven, leaving the door ajar, and leave the chicken to rest for at least 15 minutes before carving. This enables the flesh to relax gently, retaining the juices in the meat and ensuring easy, trouble-free carving and a moist bird.
- 4 oz. good butter at room temperature
- 1 (4-lb.) free-range chicken
- 1 lemon
- Several sprigs of thyme or tarragon, or a mixture of the two
- 1 clove garlic, peeled and crushed
- Salt and pepper