Optional step – Salt the chicken inside and out, and leave the chicken in the fridge overnight (or as long as you have time for). This dries the skin, making the chicken skin extra crispy. It also helps season the chicken to the bone. Once ready to cook, remove the chicken from the fridge so it can come to room temperature while you prep your ingredients.

1. Preheat the oven to 240℃/460F. Trim the asparagus and remove the woody stems.
2. Pat the chicken dry with a kitchen towel. Melt the butter and combine it with an equal amount of olive oil. Smear this mixture over the chicken and sprinkle the chicken liberally with salt (if you have seasoned the chicken overnight skip the seasoning before cooking). Place the lemon into the chicken cavity, along with a small bunch of fresh thyme, and 2 garlic cloves.
3. Halve the shallots, keeping the skin on. Nestle them into a roasting tray, cut side down, then perch the chicken on top. Nestle the extra cloves of garlic amongst the shallots. Add about half a centimetre of water to the roasting tray to prevent the juices from burning as the chicken cooks.
4. Pop the chicken into the middle of the oven and immediately turn the heat down to 200℃/390F. Roast for 50 minutes (adjust this time as needed depending on the size of your chicken)
5. After 50 minutes, remove the chicken from the oven, and wiggle it over to one side of the roasting dish. Add the tomatoes and return the dish to the oven for 15-20 minutes (check the chicken at 15).
6. Remove the chicken from the oven and place on a dish to rest. Check the chicken: the internal temperature once cooked should be 68℃/ 154 F around the thickest part by the thigh bone, as it rests the temperature will rise. Rest the chicken to 70℃/158F. If not yet fully cooked, return the chicken to the oven.
7. Once cooked, place a ‘tent’ of tin foil over the chicken to keep it warm. Ensure the foil is not touching the skin so it stays crispy.
8. Remove the shallots and garlic from the roasting dish, and pour off the pan juices from the roasting tray, into a jug. Add in the asparagus and olives next to the tomatoes, season them with a pinch of salt, and return the roasting dish to the oven for about 5 minutes or until the asparagus is cooked.
9. While the veg cooks, remove the papery skins from the shallots and garlic. Set aside.
10. Carve the chicken and serve on a bed of roasted asparagus, tomatoes, olives and jammy shallots. Drizzle the sauce from the pan around the vegetables and chicken.

Optional step – This spring chicken is delightful with a drizzle of pesto, or, a simple sauce of chopped fresh herbs like basil and parsley in a little oil. Alternatively finish the dish with fresh chopped parsley to brighten everything up.