Heat the oven to 240c/fan 220c/gas 9. Mix a good slug of olive oil with ½ tsp chilli powder and rub the mixture all over a 2kg chicken. Season well. Stuff a small bunch of thyme and rosemary, a couple of lemon wedges and a few cloves of garlic inside the cavity of the chicken, and then pin the skin at the opening together with cocktail sticks or a skewer.
Put the chicken in a roasting tin and tuck another small bunch of thyme and rosemary, a few lemon wedges and cloves of garlic around the edge. Add a splash of water to stop everything burning.