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1
1.
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2
Put the peppercorns and salt in a mortar.
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3
Using a pestle, crush the peppercorns until coarsely ground.
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4
Add the lemon zest and garlic and grind until a paste forms.
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Add the thyme and crush until the leaves are barely pulverized and the fragrant oils are released.
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6
2.
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7
Cut the wing tips off the chicken and reserve them with the giblets for sauce.
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8
Pat the chicken dry with a paper towel.
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9
Gently slide your fingers under the breast of the chicken to loosen the skin, being careful not to tear it.
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10
Rub some of the olive oil underneath the skin and the rest on the outside of the chicken.
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Repeat with the seasoning paste.
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12
Slip extra slivers of garlic and pieces of butter under the skin.
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Stuff the cavity with lovely things like the rest of the lemon chopped up, and whole springs of good smelling herbs...
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14
3.
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Using kitchen twine, tie the wings behind the back and truss the legs together.
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16
4.
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17
In a baking dish, over a melange of vegetables (such as carrots, potatoes, or onions) if you please, cook the chicken at 450 degrees for about 55 minutes, lowering the temperature to 400 half way though.
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18
Place the chicken on a carving board, and let rest for 10 minutes before serving.
