Lemon chicken

Take one free-range chicken. Tuck a couple of cloves of (unpeeled but squished) cloves of garlic inside. Bung in a roasting dish. Halve a lemon, and squeeze the juice and the innards over the chicken. Tuck a couple of quarters of lemon rind in the gap between the chicken's legs and body. Chuck the other pieces of lemon rind in with the chicken. Drizzle with olive oil, and throw a bit of salt and black pepper over it. Roast in a hot oven for about an hour...and then serve with couscous (flavoured with ras-al-hanout) and some roasted peppers, courgettes, onions and tomatoes.

Guess what we had for tea yesterday?