Peel and grate or crush 4 garlic cloves. Scoop them into a bowl. Finely grate in the zest from the lemon and squeeze in the juice. Add the dried oregano and a pinch of cayenne (it's spicy, so use as mcuh or a slittle as you prefer). Set aside 1-2 thyme sprigs. Pick the leaves off the rest of the thyme and add them to the bowl. Seasoon with a pinch of salt and pepper. Add 2 tbsp olive oil and whisk together to make a marinade.

Unpack the chicken and place in a dish. Pour over the marinade and rub it into the chicken. Set aside to marinate for 30 mins at room temperature or overnight in the fridge.

Preheat your oven to 180°C/Fan 160°C/Gas 4. If your chicken is in the fridge, take it out 30 mins before cooking to let it to come to room temperature.

Place the chicken in a roasting tin. Loosely cover it with foil. Roast for 45 mins. Take the chicken out of the oven and remove the foil. Turn the oven up to 190°C/Fan 170°C/Gas 5.

Return the chicken to the oven and roast for 20 mins, till well browned and the skin is crisp. To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for 5-10 mins before checking again.

When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 30 mins. Carve and serve, garnished with the remaining fresh thyme leaves.