Preheat the oven to 200°C (180°C fan) mark 6. Cut any larger potatoes in half and toss in 1 tbsp olive oil with the shallots. Season well with salt and pepper and tip onto a large roasting tin.
Step 2
In a small bowl, zest and juice the lemon and mix in the honey, garlic, thyme leaves and mustard. Season well and mix in the butter. Put the squeezed lemon halves into the cavity of the chicken and rub the butter mixture all over the chicken, making sure to get as much under the skin as possible.
Step 3
Make a space in the middle of the roasting tin and put the chicken there. Cook in the oven for 20 minutes or until evenly browned, before turning the heat down to 180°C (160°C fan) mark 4. Cook for another hour, basting every so often. Scatter the carrots around the chicken for the final half hour of cooking. Add the peas for the last 15 minutes of cooking.
Step 4
Remove the chicken to a plate and cover with tin foil to rest. Carve and divide amongst plates along with the vegetables.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
