Preheat the oven to 170 'C

Remove the chicken from the fridge for around 20 minutes before cooking, to get to room temperature.

Read the packet instructions of your chicken and calculate cooking time depending on the weight (as a rough guide most instructions suggest 30mins per 500g with 10 minute resting time).

Cut your lemon half into quarters and your cooking onion into quarters too.

In a high sided roasting tin, place the torn or sliced bread in the centre with the onions on top, or in between. You want to arrange it so they'll sit directly under the chicken.

Pull the skin of the chicken off the breasts slightly, I find it easier to ease it away with my fingers to form a pocket along each breast. Into these pockets stuff 10g of the butter.

Place the lemon and whole cloves into the cavity.

Position the chicken on top of your bread and onions.

Rub another 20g of butter over the whole chicken, sprinkle with a generous pinch of good quality sea salt and black pepper and place in the oven.

Finely chop the chives and add to the sour cream with the cayenne pepper. Set to one side for 10 minutes to come to room temperature.

Melt the remaining butter (20g) and allow to cool slightly, then add to the sour cream mix. NB the butter and sour cream should be of similar temperature to prevent lumps.

minutes before the chicken is due to finish cooking, remove from the oven and baste with half of the sour cream mix. Place back in the oven for 10 minutes, then turn the oven off and let rest for a further 10 minutes.

Remove from the oven and serve with the onions, bread and remaining sour cream sauce.