Instructions: Preheat the oven to 200C Gas 6.

Place the chicken in a roasting tin. Smear all over with the unsalted butter then season thoroughly with sea salt and pepper.

Grate the zest and squeeze the juice from 4 of the lemons.

Cut the remaining 2 in half.

Cook the whole garlic bulbs in boiling water for 2 minutes then drain.

Rinse in cold water and cut each bulb in half.

Place 2 lemon halves and half a garlic bulb in the cavity of the chicken.

Place the remaining 2 lemon halves and the garlic bulbs around the bird in the tin.

Sprinkle all over with the olive oil then arrange the lemon zest over the skin. Reserve the lemon juice.

Place the tin in the preheated oven and roast the chicken for 20 minutes. Remove from the oven and baste with the juices.

Reduce the oven temperature to 150C Gas 3.

Return the chicken to the oven and continue to roast for 1 hour 40 minutes or until the juices run clear from the bird when a skewer is inserted between the thigh and breast.

Remove the tin from the oven transfer the chicken to a carving board and cover with foil.

Leave to rest for about 20 minutes.

Tip the juices from the tin through a sieve into a medium sized saucepan and bring to the boil.

Add the reserved lemon juice season with salt and pepper and stir thoroughly.

Spoon the sauce over the chicken and carve.

Serve with new potatoes and a simple salad or lightly steamed fresh vegetables.

This simple chicken dish is perfect served warm on a hot summers day. The lemon helps keep the meat moist and gives it a light tangy flavour. If liked serve with new potatoes and a fresh salad or lightly steamed vegetables. The lemon sauce for the chicken can also be used as a salad dressing.

Serves 4

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