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Preheat the oven to 425 F. Make sure the chicken is at room temperature, remove any string or rubber bands.
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Sit the chicken in a roasting tin, or on a rack in a baking pan. Put half the lemon in the cavity and sprinkle with salt. Rub the butter over the skin and dribble with olive oil.
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Put in the oven and roast for 1 hour and 15 minutes. Let rest in pan for 15 minutes. Sprinkle with the maldon salt and squeeze with the remaining lemon half.
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Deglaze the pan with a little water, to make gravy. Serve.