1 chicken, defrosted.
A lemon or small orange
2 or 3 cloves garlic
2 spring onions
lemon or black pepper, seasoning salt, sugar
Dry the chicken inside and out.
Make cuts along a lemon or orange as if you were slicing it but don’t cut it all the way through.
Put the lemon in the body cavity with squashed garlic.
Put the wing tips behind the chicken’s neck so it stands firmly on a flat surface.
Stand it on a piece of greseproof paper, then coat lightly with butter or oil for a nicely browned surface.
Sprinkle chicken with lemon pepper or ordinary pepper and add a sprinkle of seasoning salt.
Put chicken in a roasting bage, on its paper bed, and twist the tie leaving a finger-sized hole so that air and steam can escape during cooking.
Bake in a low-sided dish for about 1 hour, or until the juices run clear when the thigh is pierced with a skewer. (You can do this through the hole if you are careful.)
Pour off and skim the liquid from the bag.
Add a little soya sauce and the spring onion chopped, and boil until reduced to half its volume, or thicken with a little cornflour mixed to a paste.
Taste the sauce and add a little sugar if you like a sweet lemony flavour.
Pull or cut the chicken into pieces and pour the sauce over.
Serve with roast vegetables or rice/ noodles and steamed vegetables.