Roast Lemon & Thyme Chicken from Limoncello and Linen Water by Tessa Kiros

Ingredients

• handful of thyme sprigs
• 2 small fresh bay leaves
• 3 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 2 large handfuls of valeriana (lamb’s lettuce) or watercress
• 2 tablespoons pouring (whipping) cream
• 185 ml (6 fl oz/¾ cup) water
• 1 scant tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 2 tablespoons olive oil
• 1 garlic clove, peeled and squashed with the flat of a knife
• 1 whole chicken
• 1½ lemons