Method

1. First make the pepperberry butter. Pound pepperberries, garlic, ginger, salt and ground spices in a pestle and mortar until well combined. Mix in the butter until well combined. Set aside.
2. Rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact. Tuck wing tips under chicken, then place in a lightly oiled roasting tin, breast side up.
3. Using your hands, ease the breast and thigh skin away from the meat, being careful not to tear the skin. Place half the reserved butter mixture between the skin and meat of the chicken, spreading it evenly under the skin. Make a couple of cuts in the thigh meat to help the heat and flavours to penetrate more easily. Rub remaining butter over outside of chicken.
4. Place lemons and bay leaves inside cavity. Cover and refrigerate for one hour.
5. Preheat oven to 190C/375F/Gas 5. Roast chicken, uncovered, for about one hour, or until juices run clear and skin is crisp and lightly browned. Remove from oven, cover with foil and leave in a warm place for ten minutes.
6. Meanwhile, make the dressing. Cut a slice from one end of the lemon and stand cut-side down on a chopping board. Using a small, sharp knife, cut the skin and pith away, slicing from top to bottom and following the curve of the fruit. Cut the flesh into segments by slicing between the membranes of each section to the centre of the lemon.
7. Pound garlic and salt in a pestle and mortar until you have a rough paste. Mix in the lemon segments and bruise slightly to release juices. Add remaining ingredients, mix well and set aside.
8. Remove chicken from tin, reserving pan juices. Slice chicken and arrange on a platter with lemon slices and bay leaves, drizzling with pan juices. Serve dressing in a bowl on the side.