Take the chicken out of the fridge for 30 minutes to an hour, to let it come up to room temperature.

Heat oven to 200C

Season inside of cavity with salt and pepper, put in thyme sprigs and lemon halves.

Grind more pepper all over the outside of the chiclen and drizzle over the olive oil.

Tie feet together with string.

Cook for two hours (one and a half pound bird), or until juices run clear when a skewer is inserted into the thigh and it is pressed gently. Baste the chicken two or three times while cooking.

Remove from the oven, let rest for 10-20 minutes.

Use a sharp knife to remove the legs, then remove and thickly slice the breast.

Serve with lots of vegetables.