Lemon garlic butter roast chicken

Zest the lemon into a bowl, halve it and juice it in, removing the seeds.

Mince four cloves of garlic and add with olive oil, softened butter, salt and pepper; stir to a very thick mixture.

Lift the breast skin gently and push butter mixture underneath; coat the whole bird with the rest.

Put in the fridge (said as 'Three, zero').

Put a shallot and the rest of the lemon in the cavity; tie the legs and around the back with string.

Preheat the oven to 220C, lower to 190C and roast in a baking pan for an hour and 15 minutes.

Check the inner thigh with a thermometer; it must exceed 165F (it read nearly 200F).

Cut the string and remove the lemon and shallot; cut through the breast and spine, between white and dark meat, and remove the spine to make quarters.