Roasted chicken with lemon, thyme and garlic
Take one spatchcocked 1.5kg chicken (or a 500g poussin if serving just a couple of people) and place on a roasting dish (breast side up). Rub all over with either 2-4tbs melted goose fat or olive oil. Season with sea salt and pepper and sprinkle with fresh, chopped thyme.
Now lift up the bird by its legs and place 1 lemon, cut into 8 wedges, 4 garlic unpeeled cloves, and a few sprigs of thyme underneath.
Place in an oven at 200c for 25 minutes for the poussin or 55 minutes for the chicken, till the juices run clear. Let rest a few minutes before serving with the juices in the pan.
