50g butter, softened
1 tsp dried thyme
1 lemon, zested
500ml stock
Salt and pepper
Mix the butter, thyme, lemon zest and pepper. Place the chicken into a pan and smear with the butter. Place the remaining lemon into the cavity. Add the stock to the pan, cover well with foil and bake for 2 hours at 160 degrees centigrade. Carefully remove the foil and bake for 30 minutes at 220 degrees centigrade. Allow the chicken to rest for 10 minutes before carving.
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