Ingredients:
1 small bunch basil, flat-leaf parsley, and 3 sprigs fresh rosemary, chopped
1 lemon, quartered lengthways then chopped into smaller cubes
1 orange, quartered lengthways then chopped into smaller cubes
1 whole free-range chicken
Olive oil
Sea salt
Black pepper
Cooking string (optional)

Lemon, for serving

Instructions:
1. Preheat oven and roasting tray to 220°C/425°F/gas

2. Prep the Chicken:

Season the cavity with salt.

Gently loosen the skin from the breasts, creating pockets (leave some connective tissue in the middle for easier handling). Season inside the pockets with salt and drizzle with oil.

Push the herbs inside, right to the back of each of the pockets.

3. Stuff and Truss:

Stuff the cavity with the chopped lemon, and orange.

Pull skin back to cover the flesh and tuck any excess.

Pull the drumsticks in close together and tie firmly with cooking string, this will help to maintain the structure and keep the stuffing in place.

4. Season and Roast:

Lightly rub oil on the skin on all sides and season generously with salt and pepper. If there are any herbs remaining, you can sprinkle these on top (optional).

Create small cuts in the thighs for even cooking.

5. Cooking:

Place the chicken breast-side down in the tray and roast for 10 minutes. Then, turn the chicken breast side up and continue roasting for 1 hour, or until golden brown and cooked through.

6. Top with a squeeze of fresh lemon juice and serve immediately with your favourite sides - my favourites are roast potatoes and a fresh salad.

Tips:

•  Leaving some connective tissue between the skin and breast helps maintain structure.

•   Cutting into the thighs improves heat penetratration and ensures even cooking.