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 Roast Chicken with Lemon and Rosemary
This roast chicken is an easy and quick recipe because butterflying a chicken allows it to roast more quickly and evenly. Placing the chicken on a ‘bed' of lemon and garlic infuses it with amazing flavor as it roasts.
Course Main Dish
Prep Time 15
Cook Time 35 - 40
Servings
Ingredients
  • 1 Chicken
  • 4 Bulbs Garlic halved horizontally
  • 3 Lemon sliced into 2 cm rounds
  • 2 tbs olive oil
  • Sea Salt
  • Black Pepper
  • Rosemary
Course Main Dish
Prep Time 15
Cook Time 35 - 40
Servings
Ingredients
  • 1 Chicken
  • 4 Bulbs Garlic halved horizontally
  • 3 Lemon sliced into 2 cm rounds
  • 2 tbs olive oil
  • Sea Salt
  • Black Pepper
  • Rosemary
Instructions
  1. The day before: Place the chicken, breast-side down, on a board so the back is facing up and the drumsticks are pointing towards you.
  2. Using sharp kitchen scissors or chicken shears, cut closely along each side of the backbone. Remove and discard the backbone.
  3. Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
  4. Season the chicken with lemon juice, salt, and pepper. Put in the fridge.
  5. Preheat oven to 220°C (425°F).
  6. Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the rosemary and then the chicken, breast-side up, tucking in the wing tips.
  7. Brush the chicken with the oil and sprinkle with salt and pepper. Roast for 35–40 minutes or until golden brown and cooked through.

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