SERVES
4
1 × 1.5 kg/3 lb chicken
1 teaspoon coarse sea salt
1 lemon, halved
4 bay leaves, crushed
2 sprigs of fresh rosemary
3 tablespoons olive oil
2 tablespoons clear honey
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
½ tablespoon chopped fresh marjoram
Preheat the oven to 200°C/400°F/gas mark 6. Rub the cavity of the chicken with the sea salt. Place half of the lemon inside the cavity, add the bay leaves and rosemary sprigs, then the second piece of lemon. Carefully tear back the skin from the top of the chicken breast. Mix together the olive oil and honey and season with salt and pepper. Rub half the mixture over the exposed breast. Mix together the parsley, basil and marjoram and sprinkle half the mixture over the top, then replace the skin over the breast. Slash the thighs three times on each side and rub the remaining herb mixture into the cuts. Rub the remaining honey and oil mixture over the chicken skin. Place the chicken, breast-side up in a baking dish. Cook in the oven for 10 minutes, then turn the chicken breast-side down and cook for 10 more minutes. Turn the chicken breast-side up and cook for about 1 hour until the juices run clear when pierced in the thickest part with a skewer.