Roast Chicken with Courgette and Cranberry Sauce

• 1 lemon
• 1.5–1.75 kg(3½–4lb) fresh chicken Olive oil, to smear

Heat the oven to gas 6/200°C/400°F. Squeeze the lemon juice into a saucepan. Put the lemon skin in the body cavity of the chicken. Sprinkle the chicken with salt and pepper and smear with olive oil. Then roast in the centre of the oven for 1–1¼ hours.

Meanwhile, prepare the sauce. Add the garlic to the lemon juice in the saucepan. Add the chicken stock to the saucepan with the oregano.