Time: 1 hour 40 mins + resting time
Take the humble roast to new heights with the addition of shallots & grapes. Sweet, juicy and fragrant – this chicken will be the centrepiece on your table!
Preheat the oven to 200°C.
Remove the chicken from the fridge and season generously all over with salt & pepper, including inside the cavity.
Place the softened butter, 2 tablespoons thyme leaves & garlic in a small bowl and mix to combine.
Use your hands to loosen the chicken skin away from the breast, then push most of the thyme butter into the gap. Rub the rest of the butter all over the outside of the chicken. Stuff the cavity with half a lemon, squeezing in the juice, half a shallot and a small bunch of thyme. Use twine to truss the chicken legs.
Place the grape clusters and remaining shallots in the bottom of a small roasting dish or cast-iron pan. Slice the remaining half lemon into rounds and nestle in amongst the grapes. Scatter over any remaining thyme. Drizzle with olive oil, season with salt & pepper. Place the chicken on top of the grapes, breast side up.
Roast the chicken in the oven for 1 hour 20 minutes, basting with the juices half way through.
When the chicken is golden brown and the juices run clear, remove from the oven and leave to rest for 10 minutes before carving. Serve with the roasted grapes & shallots and the pan juices.