Method

1. Preheat the oven to 190°C / 375°F / Gas Mark 5
2. Roughly crush the peppercorns and mix with the thyme and some small pieces of lemon rind, season inside and outside the bird
3. Cut the lemon into 4 and put it inside the body cavity along with the bay leaves
4. Check the weight of the chicken and allow 20 minutes for every 450g / 1lb of meat
5. Place the chicken in a large roasting tin and brush all over with some olive oil. Cover the bird loosely with a large piece of tin foil
6. Every hour or so, take the chicken out and pour the cooking juices over the top
7. Half an hour before the end of the cooking time, remove the tin foil
8. Arrange the rashers over the breast of the chicken and return to the oven
9. When the chicken is cooked, the juices will run clear if you spear it with a skewer
10. Remove the bird from the oven and cover with tin foil for 15 minutes
11. Carve and serve