Lovely mid-late summer dish when courgettes are at their best.

Ingredient - serves 4

1.8 kg whole chicken
25g butter
1 lemon cut into wedges
salt, pepper
chicken stock
2 tsp crème fraiche

4 medium courgettes
25g pine kernels
50g raisins
2 tbsp olive oil
salt, pepper
sprig of winter savoury or thyme
2 tsp balsamic vinegar

Method

Preheat the oven to 180°C
Butter the skin of the chicken, season with salt and pepper and sit in a roasting tray. Squeeze a wedge of the lemon over the chicken and scatter the other wedges around the bird. Baste during cooking and when cooked (about 1 1/2 hrs) and the skin is crisp and golden move to a warm place to rest. Skim excess fat from the roasting pan, add chicken stock and scrape into the chicken juices to make a lemon sauce, finish with stirring in the crème fraiche.

While the chicken is roasting, slice the courgettes into 5mm thick discs. Fry off in the olive oil until browning on both sides, add the raisins, savoury leaves and pine kernels and cook until the kernels are colouring too. Finally add the balsamic and seasoning, serve with a chicken joint and lemon sauce.