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Preheat the oven to gas 5, 190°C, fan 170°C. Choose a roasting tin with a rack and line with foil.
Rub 1 tablespoon softened butter over a whole 1.2kg chicken. Sprinkle a few thyme leaves on top and put some of the sprigs inside the cavity with a garlic bulb halved and 2 lemons quartered. Tie the legs together with string, and season.
Roast for 1 hour and 35 minutes, until no pink meat is showing. To check it's cooked through, pierce the thigh with a skewer - the juices should run clear. Remove and leave to rest for 15 minutes before carving. Save the carcass for stock.
