Masterclass roast chicken with lemon & thyme

Pre-heat the oven to 200C/180C Fan/Gas 6. Prick the lemons with a fork and put inside the chicken cavity with a few sprigs of thyme.

Brush the skin with the oil and put in a roasting tin. Cover with foil. Roast for 1 hour and 45 minutes, removing the foil for the last 25 minutes.

Put the chicken on a hot platter, then, if you wish, sprinkle with salt. cover with foil and rest for 20 minutes.

Transfer to a wooden board. Using a sharp carving knife and fork, carefully cut the wings at the joint and put on a warm platter.

Cut off both legs at the top of the thigh. Make sure you use a carving fork to hold the chicken in place and that your knife is very sharp. The sharper the knife the safer it is as you don't need to apply as much pressure when cutting the meat.

Steady the chicken with a carving fork. Carefully slice off the chicken breasts, keeping the knife close to the breast bone. Cut off any remaining meat and discard the carcass.

Slice the chicken breasts on a board, leaving the skin on so that everyone gets a portion of lean meat and skin. If you're cutting calories, remove the skin before serving.

Serve with the broccoli, gravy and potatoes.