With the temperatures soaring I have studiously avoided putting the oven on recently.  A quick saute or pan of boiling water is all the added heat I've been able to take.  There comes a time however when a roast chicken is requested again and in fact craved for.  Not the traditional winter roast with the potatoes, carrots and gravy but a lighter summertime version infused with lemons and pungent herbs from the garden. 

This is wonderful right from the oven or left to cool to room temperature and served with couscous spiced with cumin, a tangy lemon dressing, mixed with raisins, more fresh herbs and toasted pine nuts.  The chicken is intensely lemony.

1 chicken, skin on bones in, cut up (approx 4lbs)

For the marinate;

3-4 lemons, zest and juice

1 tablespoon of Dijon mustard

2 tablespoons of honey

2 -4 cloves of garlic, minced

A huge handful of fresh herbs (I had oregano, basil, mint, rosemary and parsley in the garden)

salt and pepper

To make the marinate mix all the ingredients together. Pour into a large zip lock bag, add the cut up lemons you used for the juice and zest and then chicken pieces. 

Rub the marinate all over the chicken well and leave for at least a 1/2 hour (this can be left overnight, the flavors do deepen the longer it's left).

Heat the oven to 425F.  Place the chicken with the marinate into a roasting pan and roast for at least an hour.  Baste every 15-20 minutes to ensure the beautiful golden color.

When cooked, remove from the oven and place the chicken on a serving dish.  Cover with aluminum foil and let rest for 10-15 minutes. 

Spoon off any grease that may have accumulated in the roasting pan and then pour the juices over the chicken.

Before serving squeeze a little more lemon juice over the chicken and a spinkle of fresh herbs.