Roast chicken and watercress platter Ingredients 50g salted butter at room temp. 1 lemon 4-5 sprigs thyme 1.8kg chicken 1 bag watercress 1 bunch spring onions 16 black olives 16 cherry tomatoes, halved 2tbsp rapeseed oil ¼ clove garlic, crushed Instructions Heat the oven to 190C/Gas 5. Beat together the butter, lemon zest, thyme leaves