Roast herb and garlic chicken

Preheat the oven to 180°C (350°F, gas mark 4). Grate the zest from the lemon, then cut the lemon in half. Squeeze the lemon juice inside the chicken's cavity. Push the lemon halves inside and sprinkle half the zest.

Place the chicken in the tin, breast side up. Very carefully ease your fingers under the skin, starting at the neck end. Loosen the skin over the breasts and thighs, without breaking it.

Combine the herbs and garlic in a blender or food processor and process until finely chopped. Add the fromage frais, remaining lemon zest and seasoning, and process again briefly to mix. Push the paste under the skin, easing it along so that it covers the breasts and thighs evenly in a thin layer. Secure the end of the neck skin by folding the wing tips under.

Cover the chicken with foil and roast for 45 minutes. Remove the foil and roast, uncovered, for a further 1–1¼ hours or until the juices run clear when a knife is inserted into the thickest part of the thigh. Baste once or twice with the juices in the tin.

Lift up the chicken, tipping it so that the juices can run out of the cavity into the tin. Set the chicken aside on a carving board to rest. Skim all the fat from the surface of the juices in the tin, then bring to the boil on top of the cooker. Add the white wine and bring back to the boil, scraping up all of the browned bits from the bottom of the tin. Boil the sauce for 1 minute. Season to taste.

Carve the chicken into slices. Garnish with lemon slices and sprigs of coriander or parsley, and serve with the pan sauce.