Take all of the herbs and finely dice them into a mixing bowl.
Add a small splash of Olive Oil, season, and mix the herbs.
Take the Chicken and gently push your fingers down between the skin and breast meat opening up a cavity.
Season inside the Bird with salt and Pepper.
Spoon the herb mix into the opening between the skin and breast.
Take a few slices of butter and push those into the same cavity with the herbs.
Take a handful of Thyme, Rosemary, sage and a whole Lemon.
Prick the Lemon with a knife and push it into the cavity of the Chicken along with the Herbs.
Tie the legs of the Chicken together with Butcher’s twine, drizzle with a touch of Olive Oil and season the outside of the Chicken.
Pop the Bird into a roasting tray with a wire rack and place in the oven for about 45 minutes per Kilo at 180 degrees.
Remove the Chicken once perfectly roasted and leave to rest for 20-30 minutes on the wire rack, but do not cover the Chicken with tin foil or tea towels.
