Instructions: Stuff the chicken with two thirds of the chopped lemon and onion and push the sprig of rosemary into the cavity as well.

Mix together with cheese and chopped herbs and season with pepper.

Separate the chicken skin from the flesh with your forefinger taking care not to tear the skin. Spread the cheese mixture on the chicken under its skin.

Put the remaining onion and lemon in the bottom of the roasting pan and place the chicken on it. Put three tbsp of water into the pan around the chicken. Pour the olive oil over the chicken and season well with crystal salt.

Roast the chicken in a preheated 180 C/350 F/gas mark 4 oven for 1 1/2-2 hours or until it is golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer.

Serve with fresh vegetables and the pan juices.

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