Jam Jar Chicken

I've been wanting to make beer can chicken for ages but I really hate the taste of beer so experimented and came up with this. It's fabulous because, as the chicken roasts, the liquid steams so you get really moist, flavoursome chicken with crispy skin.
You need:

• A chicken
• A lemon
• Herbs (I use rosemary and thyme but use whatever- dried or fresh)
• Olive oil
• 3 garlic cloves, peeled and crushed
• Salt
• Black pepper
• A jam jar (I use a small half pound one but a big one would work too, no need for the lid). 

Juice the lemon and put the juice into the jam jar with about half the quantity again of boiled water. Add in the garlic and herbs, making sure everything is covered by the liquid. 

Pour a small amount of olive oil onto the chicken and rub in. Season liberally with salt and pepper, and herbs, if you'd like. 

Using a small roasting pan with high sides, put the jar in the dish and put the chicken down onto the jar so the jar is right inside and holding it up. I also used a few wooden skewers to keep the chicken propped up securely. It kind of looks like he's kicking back in a jacuzzi, no?

Roast the chicken as per instructions (in my fan oven, a medium chicken takes 1hr 15 mins at 160 done this way). When it's done, check juices run clear and allow to sit in a warm place for ten minutes. After this time, carefully wiggle the chicken so the jar slips out, taking care not to splash any of the hot liquid on yourself. 

Forgot to take a before and after picture, but this is during: