Sprigs of sage and thyme wash, select young leaves.

Butter cut into thin slices and put on each leaf of sage, cover with foil, refrigerate for 10 minutes to harden the butter.

Chicken wash, dry with a napkin. Pry off the hand skin, removing all film to under the skin put the butter with the sage. The cooled oil with the sage gently to avoid damaging the skin of the chicken, spread into the thigh, the breast part of the chicken.

The lemon pre-boil for ten minutes, cool, prick with a fork.

Chicken rubbed with salt, spices and pepper, put in the abdomen a few sprigs of thyme, sprigs of sage. Pinned across the surface of the lemon put into the abdomen of the bird. The skin of the chicken to seal with a wooden toothpick. Put the chicken (in the roasting pan or toothpick) in the preheated to 180C oven for 1.5 hours. Can one flip the bird to brown on all sides. When the bird is ready, remove the lemon, cut in half and squeeze the lemon puree on pre-cut into pieces the chicken (if you do not like acidity in meat, you can skip this step!).