Wash the chicken and pat dry. Remove excess fat from the cavity
Combine butter, lemon zest, juice, thyme, parsley, garlic and a generous amount of pepper. Mix to combine
Carefully ease your fingers between the breast and skin of the cornfed chicken. Spread the flavoured butter mix under skin covering breast. Spread any excess over the legs and thighs. Secure the skin over the cavity with a skewer
Put the reserved lemon halves in the cavity of the cornfed chicken and tie legs together
Season with salt and pepper and place the chicken, potatoes, garlic and some thyme sprigs in a roasting dish. Roast chicken on its side for 20-25 minutes
After 20-25 minutes, turn the chicken onto the other side for a further 20-25 minutes
To test if the cornfed chicken is done, insert a knife between the leg and the body of the bird: - if the juices run clear and not pink, the chicken is cooked
Take cornfed chicken from oven, cover loosely with foil and rest for 10 minutes
Carve and serve with potatoes, garlic and green beans. Drizzle with pan juices
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