Perfect roast chicken

1 Preheat the oven to 220˚C, gas mark 7. Remove the chicken from the fridge 30 minutes before roasting. Put the onions, garlic, sliced lemon and 2 sprigs thyme in a small roasting tin that fits the chicken snugly; season. Put the remaining thyme and ½ lemon in the cavity of the chicken. Sit it on top of the onions, breastside down, and season. Roast for 30 minutes.

2 Turn down the oven temperature to 200˚C, gas mark 6. Lift the chicken out of the tin; let any juices run into the onions. Stir and sit the chicken back on top, breast-side up; season. Push the onions under so they don’t burn. Roast for 20 minutes, then lift the chicken and stir the onions again. Roast for 20-25 minutes more until cooked through and no pink meat remains. Insert a small, sharp knife into the thigh, close to the bone; the juices should run clear. Transfer to a plate; cover loosely with foil to rest. Roast the onions for another 20-30 minutes.

3 Put the onions on the hob; add 200ml water (or stock) plus any juices from the chicken. Simmer over a high heat, scraping up any caramelised bits, until thickened slightly. Carve the chicken, adding any extra juices to the gravy before serving.