Here's how
1. Preheat the oven to moderate (180C). Trim the chicken of any excess fat and sinew, then rinse the cavity and pat dry with paper towels.

2. Place the lemons, spring onion, lemon thyme, garlic and freshly ground black pepper in a bowl and mix together well. Spoon the mixture into the cavity of the chicken.

3. Bend the chicken wings back and tuck them behind the body. Tie the drumsticks together with string. Place on a wire rack in a baking tin, brush with the oil and top with the sprigs of lemon thyme. Cover the breast with overlapping slices of prosciutto.

4. Cover the chicken with foil and bake for 1 hour 15 minutes, or until cooked through. Remove the foil and cook for a further 15 minutes, or until the chicken is tender and the skin is crispy. Allow the chicken to rest in a warm place for 15 minutes before carving. Discard the stuffing. Serve with roast vegetables, if desired.

Source: The Complete Quick Short Recipe Collection (Murdoch Books)