Preheat the oven to 200ºC/400ºF/Gas 6 and place the Chicken in a roasting tin. Chop one lemon into quarters and tuck them inside the chicken.

In a small bowl, grate the zest of the other lemon, juice it and mix with the olive oil, mustard, salt and pepper.  Spread this mixture over the chicken massaging it in gently.  Roast in the preheated oven for 15 minutes then reduce to 180ºC/350ºF/Gas 4 and cook for 20 minutes per 450g.

Test with a skewer to ensure it is done: the juices should be clear. Remove and rest for 10 minutes before carving.

N.B Take care not to overcook Loué chickens as they are leaner and drier than supermarket chickens and have no added water.

Serve with new potatoes and roasted parsnip batons