THE MEN IN MY life are all great cooks; Simon Hopkinson, Nigel Slater, Yotam Ottolenghi!

The great news is that these days is that lots of men are cooking, and they’re good at it.

Who was keeping them out of the kitchen?

It’s a Man’s World Roast Chicken

I have a funny ceramic chicken roaster I bought years ago from the South Lissens Pottery in Cullen, Moray. It is a decorated deep sided ceramic dish with a central column, perfect for balancing a chicken on. You can easily use an empty beer can to the same effect, just make sure you wash it well first.

Before you start, balance the chicken on the roaster or an empty beer can and on a tray and set it in the oven to make sure it fits properly.

Medium sized free-range chicken, 1.5 kilo

150g unsalted butter, room temperature

1 unwaxed lemon

1 tablespoon sumac

2 tablespoons za’atar

Leaves of a small bunch fresh thyme

2 cloves garlic, squashed

Sea salt and black pepper

olive oil

Prepare the chicken a few hours before cooking to allow and the seasonings to flavour the chicken.

Remove any giblets from inside the chicken. Wipe with kitchen paper.

Add the lemon zest, juice, sumac, za’atar and thyme leaves to the butter.

Mix all together to make a paste.

Season the bird well inside and out with sea salt and black pepper.

Use your hands to rub the paste all over the bird, inside and out, under the skin, even under the skin of the legs. You want to add maximum flavour everywhere.

Stuff the squashed garlic cloves under the skin.

Cut the squeezed lemon into pieces and wedge into the cavity of the bird.

Cover the bird and leave up to 4 hours in the fridge or over-night.

Remove from the fridge an hour before cooking.

Pre-heat the oven 200C/ Gas 6.

Balance the chicken onto the chicken roaster or onto the beer can and set it on the tray. You can leave a quarter of the beer in the can to add extra moisture in cooking.

Drizzle with oil to prevent the butter burning.

Roast in the oven for 1 ¼ to 1 ½ hours until the skin is golden and crispy.

Pierce the flesh with a skewer to make sure the juices run clear.

Carefully remove from the oven and transfer the chicken to a serving dish. Leave to rest for 15 minutes.

Strain the juices from the tray and warm in a small pan to make a fabulous instant gravy.

Cut the chicken into pieces. Serve with lots of gravy.

Happy Father’s Day!