Peel and grate or crush 4 garlic cloves. Scoop them into a bowl. Finely grate in the zest from the lemon and squeeze in the juice. Add the dried oregano and smoked paprika. Set aside a thyme sprig. Pick the leaves off the rest of the thyme and add them to the bowl. Seasoon with a pinch of salt and pepper. Add 2 tbsp olive oil and whisk together to make a marinade.

Unpack the chicken and place in a dish. Pour over the marinade and rub it into the chicken, spoon it over a few times. Set aside to marinate for 30 mins at room temperature, or overnight in the fridge.

Preheat your oven to 180°C/Fan 160°C/Gas 4. If your chicken is in the fridge, take it out 30 mins before cooking to let it to come to room temperature.

Place the chicken in a roasting tin. Loosely cover it with foil. Roast for 45 mins. Take the chicken out of the oven and remove the foil. Return to the oven and roast for 30 mins, till well browned and the skin is crisp. To check if the chicken is cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for 5-10 mins before checking again.

When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 20 mins. Carve and serve, garnished with fresh thyme leaves.