Spanish chickens still seem to taste better than most of the anaemic-looking specimens found in Britain and the rest of Europe. | Marc Fosh
A simple roast chicken is just about my favourite dish, with a little care and effort it can be a revelation. If you fill the cavity with lemon wedges, crushed garlic cloves, fresh thyme and lots of seasoning you will add a wonderful flavour and aroma to the finished dish. Start by roasting the chicken in a hot oven (220 ºc/gas 7) for 10 minutes then lower the temperature to around 190ºc/gas 5 and cook for 30-40 minutes, with the occasional basting. Pierce the thighs with a trussing needle or fork to test if the chicken is done by watching to see if the liquid that escapes is clear, then let the chicken rest for 8-10 minutes before carving.