Baked Lemon Chicken
ready in 1 hr 35 min.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Season the inside of the chicken with sea salt and ground black pepper. Put 4 lemon halves and 3-4 sprigs of thyme into the cavity of the chicken. Tie with kitchen string and place, breast side upwards, in a roasting tin.
Melt the butter and season with salt and ground black pepper. Brush the chicken all over with butter and arrange the remaining lemons and thyme around the chicken. Pour in a little stock and roast in the oven for around 1 hour, adding extra stock from time to time.
Remove the chicken from the oven. Turn the oven up to 220°C (200°C in a fan oven), 425°F, gas 7.
Add the honey and sherry to the remaining butter and brush over the chicken, then return the chicken to the oven for a further 10-15 minutes to crisp up.
Before serving, check the seasoning in the roasting juices.