Roasted Chicken with Lime

A whole roast chicken is the easiest way to feed a crowd, and lime makes it bright and fresh.

Rub the bird with butter mixed with garlic, lime zest, thyme and salt, then stuff the cavity with the squeezed lime halves. Roast at 200°C for about an hour and twenty minutes, until the juices run clear.

Rest for fifteen minutes before carving and spoon the lime-scented pan juices over the meat. Roast potatoes and a green salad complete the meal.