Oven-Roasted Chicken with Green Garlic, Shallots, Lemon and Thyme

Roast chicken is always a satisfying anchor for a simple meal that doesn’t require much prep time. A 3½- to 4-pound chicken will feed four.

Preheat the oven to 325°F.

Trim the stems off 4 to 6 green garlic bulbs (young garlic with stems still attached) and stuff them into the chicken cavity along with a small bunch of fresh thyme sprigs. Tie the legs together with twine. Place the chicken in a baking or casserole dish and rub the whole body with butter, placing a few pats under the skin. Season with salt, pepper and a bit of fresh lemon juice.

Roughly chop any remaining garlic stems from the bunch, halve the green garlic bulbs and tuck around the dish, along with 1 whole chopped shallot, 3 to 5 peeled garlic cloves, lemon wedges and fresh thyme sprigs. Drizzle olive oil over the top.

Roast, rotating the shallots, garlic and lemons occasionally until the chicken is browned and tender and the garlic is very soft, 2½ to 3 hours. Serve with whatever you fancy.