1 WHOLE CHICKEN OR CHICKEN PORTIONS X SERVINGS
1 LARGE FRESH UN-WAXED LEMON
1 LARGE HEAD OF FAT PURPLE GARLIC CLOVES
GOOD OLIVE OIL
FRESH SEASONAL HERBS (if you want !)tarragon rosemary thyme?
SEA OR ROCK SALT & fresh ground pepper.
preheat oven 190c/170 fan(convection)/gas 5
CRUSTY BREAD AND GREEN SALAD OF CHOICE
WASH AND DRY CHICKEN INSIDE AND OUT- IF YOU DON'T TRUST YOUR SUPPLIER, OR IF YOU DO, PUT IN ROASTING PAN. SEPARATE THE GARLIC CLOVES AND LEAVING THE SKINS ON, SCATTER THEM CLOSE IN TO THE BIRD. CUT YOUR LEMON INTO 6 WEDGES. TEAR UP YOUR HERBS OVER AND AROUND YOUR CHICKEN. SQUEEZE 4 OF THE LEMON WEDGES OVER AND AROUND THE CHICKEN AND THEN TUCK THEM UNDER THE BIRD.
DRIZZLE OVER LASHINGS OF GOOD OLIVE OIL. ROAST IN OVEN FOR
20/min per lb. or 48 min per kilo (reduce time if using a fan oven! anyone who owns one will know what I mean!)
BASTE CHICKEN AFTER 45 MINS. AND AGAIN BEFORE IT'S DONE.
REST BIRD FOR 10 MINS AT LEAST BEFORE SERVING.
Serve chicken at the table on a big plate on the centre/center. Give your guests or family loads of crusty bread for mopping up the garlicky/lemony juices and a simple green side salad. IN WINTER TIME, OR IF YOU FEEL HUNGRY, ROAST WEDGES OF BUTTERNUT SQUASH AND RED ONION IN THE PAN AS WELL! (If you do, increase cooking time.)
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