Preheat the oven to 180’C
Lay the onion halves and the pepper in a roasting tin and place the chicken on top.
In the inside of the carcass place the half lemon, chilli, basil, garlic and half an onion
Mix together the ingredients for the butter and with a sharp knife make a small slit at the top of each chicken breast and at the top of each thigh.
Use your finger to wiggle the skin away from the chicken meat so that it is easy to stuff.
Using a pinch of butter at a time, push it into the slit you made and rub it in underneath the skin.
Rub the chicken in some sea salt and cover with foil.
Bake in the oven for an hour.
Remove the foil and baste the chicken; return it to the oven for another half an hour to crisp up.
Give the chicken a poke with a shark knife and if the juices run clear then it’s cooked.
Once cooked, remove the chicken from the oven and rest for 10 minutes before carving.
Enjoy in whatever way takes your fancy, we enjoyed this with some salad, cous cous and pita breads – just whiz the leftover juices and veg from the roasting tin with 2 tbsp of mayonnaise for a delicious sauce to go with it (maybe omit this part if you’re on a diet though)