Pat the chicken dry all over and sit in a roasting tray. Combine 1 tbsp salt and 1 tsp ground pepper, then rub all over the chicken, getting under the skin and being careful not to rip it. Stuff the cavity with the lemon halves and most of the thyme sprigs. Scatter the remaining thyme and the garlic in the roasting tin. If you have time, chill overnight in the fridge. If not, leave at room temperature for 1 hr.

Heat the oven to 200C/180C fan/gas 6. Coat the chicken in the olive oil and butter and lay back in the roasting tin, breast-side down. Roast for 50 mins to 1 hr. To check if it’s cooked, insert a meat thermometer into the thickest part of the breast – it should read 70C, or pierce the thigh with a skewer and the juices should run clear. Remove from the oven and set aside to cool completely. Use two forks to shred the meat. Remove the skins from the garlic and keep chilled in an airtight container along with the roasting juices and shredded chicken. Will keep chilled for up to four days.