PRE-HEAT OVEN TO 190˚C/170 FAN/GAS 5
Wash the chicken and pat dry with kitchen paper.
Blitz the , , , and in a blender. Add 2 tablespoons of the olive oil, half the juice and a little sea salt and blitz again to a paste.
Place the chicken in a roasting tin. Working from the neck end of the chicken, push your fingers between the skin and the flesh to loosen it. Then spread the fragrant paste evenly over the breast meat and smooth the skin back into place.
for approximately 90 minutes or until the juices run clear when you insert a skewer in the thickest part of the thigh.
Remove the chicken from the oven, cover with foil and leave to rest for 10 minutes before carving.
Notes from the cook
Stuff any leftovers in a wholemeal wrap with avocado and green leaves for a satisfying lunch the following day.
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