This is the secret of my various delectable lemon chicken recipes: a large bunch of very fragrant thyme, and an equally giant bunch of summer savoury, tied together by one of their long stems to make it easy to haul them out before serving.
Add a very fresh, extremely large, juicy, sun-ripened lemon, either stuffed up the chook's bum for roasting or the juice added to the sauce, plus fresh garlic, which is far sweeter when freshly picked and less acrid, and you have a meal no one can duplicate unless they have a herb garden and a lemon tree.
