The method
- 01
Salt the bird all over and rest it uncovered in the fridge overnight — this is the whole trick to crisp skin.
- 02
Stuff the cavity with half a lemon, garlic and thyme. Truss loosely.
- 03
Set on potatoes and lemon halves in a tray, oil the skin, roast at 425°F for 55–70 minutes.
- 04
Check the thigh joint reads 165°F, then rest 15 minutes breast-down before carving.
- 05
Squeeze the roasted lemon and mash a few garlic cloves into the pan juices for an instant sauce.