I bought a small chicken the other day and roasted it along with some spuds, carrots, onions and garlic, and with a whole lemon and a bunch of fresh thyme shoved inside its cavity: gurt lush, as they say around these parts.

Slightly blurry photo, but YUM!

I used the recipe on Jamie Oliver’s website, and it certainly is very simple. There were enough juices from the chicken (and the good glug of white wine I added in the latter stages of the cooking) for a simple jus – didn’t bother to make it into a gravy or anything, just spooned it over the meat and veg as it was. Scrumptious.