Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
The day before you want to cook the chicken, take it out of any wrapping, sit in a large ceramic dish (to catch any juices that drip out) and leave it uncovered in the fridge on the lowest shelf.
The next day, take the chicken out of the fridge and let it sit at room temperature for 50 minutes before you start cooking. Heat the oven to 220C/fan 200C/gas 7.
Brush the chicken with olive oil, season it with salt and pepper inside and out, then put the lemon quarters and a few sprigs of herbs in the cavity.
Put the chicken in a shallow roasting tin on top of the onion discs, add a splash of water to the tin and roast for 20 minutes. Turn the oven down to 180C/fan 160C/gas 4 and cook for another hour. Check to see if the chicken is cooked by pushing a skewer into the thigh and checking that the juices run out clear, not pink. Cook for a little longer if you need to, then remove the bird from the oven and leave to rest for 15 minutes before carving. This lets the juices re-absorb, giving juicy, succulent meat that’s easier to carve.