THE MANOR ROASTED CHICKEN

Preheat your oven to 220 deg C. Remove the chicken from the brine and pat dry . Strain the herbs and lemon quarters from the brine and place in the chicken cavity along with a few garlic cloves ,adding more herbs if necessary . Rub the chicken all over with peanut oil . Lightly oil an ovenproof dish . Peel and quarter one onion and place over the base of the dish , sitting the chicken on top of the onion quarters to stop it stiicking. After 20 minutes reduce the cooking time to 180 deg C , continuing to cook for 40 minutes or until the juices run clear from the thigh when pierced with a skewer . Remove the chicken from the pan and let rest in a warm shallow dish for 20 minutes before carving .