Who Doesn't Love a Roast Chicken?

Roast chicken is probably one of the easiest, most gratifying foods to cook.  It's basically just a matter of proper seasoning and an hour or two in the oven.  In the meantime, you can watch a movie, organize your pantry or take a bath. Of course, it's a different story if you want to serve your chicken with roast potatoes and perfectly cooked sprouts (although in my case, I have a husband who handles these matters exceptionally). If you don't have that luxury, count on having to get back into the kitchen about half and hour before  you serve your chicken.  But, if you're lazy, it's perfectly fine to serve your bird with a simple salad and a crusty baguette. A bottle of wine never hurts either.
For this chicken you'll need to  preheat your oven to 200C.  Wash and dry the chicken (preferably an organic one). Stuff four garlic cloves and a half a lemon into its cavity. Massage the chicken with mild olive oil, Maldon salt, fresh-cracked pepper and mustard seeds. Cut some shallots in half and arrange on a baking pan, Put the chicken on top of the shallots and cook for 20 minutes.  Reduce the temperature to 180 and cook for about an hour and a half, or until juices run clear.