This bird is easy and quick to prepare. Just ten minutes of your time at the start, then do some yoga, play with the kids, sort out the laundry and voila, dinner’s ready!

  • 1 free-range chicken, about 1.8 kg (or any weight really, just adjust the cooking time lower or higher)
  • rosemary, a few stalks
  • thyme, about ten sprigs
  • sea salt
  • lemon juice
  • 1 red chilli, chopped
  • 10 garlic cloves
  • olive oil
  1. In a food processor, whizz half the herbs, 1/3 cup lemon juice, 1/3 cup olive oil, the red chilli and 5 garlic cloves
  2. Add salt, about 1 tbsp, and rub the creamy, orange preparation with red and green flecks all over the chicken and into its cavity
  3. Stuff the other five garlic cloves, whole, into cavity
  4. Add extra lemon juice if you like into cavity with a sprig of thyme and rosemary
  5. Drizzle with olive oil, chop the remaining herbs and sprinkle on top
  6. Bake in 200C preheated oven for 60-90 minutes
  7. Remove from oven when done and leave to rest 5 minutes before digging in.