Sunday Roasted Chicken

1. Put the peppercorns and salt in a mortar. Using a pestle, crush the peppercorns until coarsely ground. Add the lemon zest and garlic and grind until a paste forms. Add the thyme and crush until the leaves are barely pulverized and the fragrant oils are released.

2. Cut the wing tips off the chicken and reserve them with the giblets for sauce. Pat the chicken dry with a paper towel. Gently slide your fingers under the breast of the chicken to loosen the skin, being careful not to tear it. Rub some of the olive oil underneath the skin and the rest on the outside of the chicken. Repeat with the seasoning paste. Slip extra slivers of garlic and pieces of butter under the skin. Stuff the cavity with lovely things like the rest of the lemon chopped up, and whole springs of good smelling herbs…

3. Using kitchen twine, tie the wings behind the back and truss the legs together.

4. In a baking dish, over a melange of vegetables (such as carrots, potatoes, or onions) if you please, cook the chicken at 450 degrees for about 55 minutes, lowering the temperature to 400 half way though. Place the chicken on a carving board, and let rest for 10 minutes before serving.