Instructions: 2 Heaped tbsp chopped fresh herbs (2 or 3 of the following: chervil tarragon parsley sage dill or marjoram)

Place the chicken in a roasting tin.

Season the insides with salt and pepper and place the onion and lemon quarters in the cavity.

Put the mustard vinegar oil and herbs in a screw top jar and shake until amalgamated.

Add salt and pepper to taste.

Carefully slide your hand between the chicken skin and the breast meat down the backbone to form a pocket.

Gently ease about half of the herby dressing under the using a teaspoon and your fingers and spread it over the breast meat.

Pour the remaining dressing over the chicken.

Roast in a preheated oven (200C/400F/Gas Mark 6) for 20 minutes then reduce the temperature to 180C/350F/Gas Mark 4 and cook for a further 20 minutes per 450g. Baste every 20 minutes.

Check to see it is cooked by inserting a sharp knife into the leg the juices should run clear. Remove and allow to rest for about 20 minutes then carve and serve with the pan juices poured over.

Serves 4

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