So my family felt like a roast chicken for Easter Sunday. What does a Chef do? Run off to the supermarket, get a nice chicken and follow this simple recipe for a crisp-skinned chicken with succulent flesh. Serves 4

• Servings: 4
• Level of difficulty: Easy
• Preparation Time: 10 minutes
• Cooking Time: 1 hour 30 minutes, plus resting

Ingredients

• 1 lemon, halved
• 1 chicken, weighing about 1.3kg
• 2 Onions, chopped
• Olive oil
• salt and fresh ground black pepper

To serve:

• bread sauce
• Crisp roast potatoes
• Carrots vichy

Method

1. Preheat the oven to 180°C/gas 4.

2. Tuck the lemon halves inside the chicken. Scatter the onions over the base of a roasting pan in which the chicken will fit snugly.

3. Place the chicken in the pan. Smear all over with olive oil. Season with salt and pepper, rubbing it into the skin well.

4. Turn the chicken on its side so the leg is uppermost and roast for 30 minutes. Turn onto the other side and roast for a further 30 minutes.

5. Turn the chicken breast side up and cook for 25-30 minutes more, or until the juices run clear when the thickest part of the leg is pierced with a skewer.

6. Transfer to a warmed serving dish and leave to rest in a warm place for 10 minutes before carving.

7. Serve the chicken with Bread Sauce, Crisp Roast Potatoes and Carrots Vichy.