Serves 2

Ingredients:
1 spring chicken (about 300 gm), giblets removed
1 clove garlic, crushed
1 bay leaf
40 gm butter, softened
20 ml olive oil
salt and freshly ground pepper
several sprigs thyme

Method:

1. Pre-heat the oven to 220C. Rinse the chicken inside and out under cold running water. Dry with paper towels.
2. Rub the chicken with the softened butter and oil and season with salt and pepper.
3. Place the chicken on its side in a roasting tin just large enough to hold it and roast for 20 minutes. Reduce the oven temperature to 200C and turn the chicken on its other side and roast for a further 20 minutes.
4. Finally, turn the chicken on its other side and roast for another 20-30 minutes, until the juices run clear when the thigh is pierced with a fine skewer.
5. Transfer the chicken to a platter and leave it to rest for at least 15 minutes after removing from the oven. Covered with aluminum foil. The juices will be absorbed into the meat and carving will be easier.
6. Bring the remaining juices to the boil on top of the stove, scraping with a whisk to release any cooked particles that adhere to the bottom of the tin. Reduce the heat to medium and simmer the juices until reduced by 1/3, then strain.
7. Served the sauce with the roasted chicken.