Perfect Roast Chicken for Meal Prep & Leftovers

Pat the chicken completely dry with paper towels. In a small bowl, combine the salt and pepper. Rub the seasoning mixture all over the bird, including under the skin of the breast, being careful not to tear it.

Stuff the chicken cavity with the halved lemon and most of the thyme sprigs. Place the chicken in a roasting tray and scatter the remaining thyme and unpeeled garlic cloves around it. For the best flavor, refrigerate uncovered overnight; otherwise, let it rest at room temperature for 1 hour.

Preheat your oven to 200°C (180°C fan/gas 6). Coat the chicken thoroughly with the olive oil and melted butter, then place it in the tray breast-side down. Roast for 50 to 60 minutes.

Check for doneness using a meat thermometer; the thickest part of the breast should reach 70°C, or the juices should run clear when the thigh is pierced with a skewer. Remove from the oven and allow to cool completely.

Once cooled, use two forks to shred the meat into bite-sized pieces. Squeeze the roasted garlic out of their skins. Store the shredded chicken, garlic, and roasting juices together in an airtight container. This will keep chilled for up to four days.