Melt 50 g Butter and pour over 1.5 kg Whole chicken, making sure the whole chicken is covered. Sprinkle with 1 Pinch Sea salt and black pepper and then stuff 1 Lemon and 10 g Thyme inside the chicken.
Put the chicken in the oven for 1 hour and 20 minutes, basting twice.
Notes
Remover the chicken from the fridge 30 minutes before you are going to start prepping it, to allow it to come to room temperature.
Don't skip the piercing of the lemon, as this will really bring out all the lemon flavour.
Fresh herbs are best, however you can swap them for dried if that is all you have.
You can lift the skin from the meat with your hands and rub extra salt, pepper and butter underneath if you’d like for some extra flavour.
For some extra flavour, add a splash of white wine to the bottom of the baking tray before it goes in the oven.
Use a meat thermometer to make sure that the chicken is cooked at the way through. It should have an internal temperature is 75°C/165°F.