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Roasted Chicken

One Whole Organic Chicken
2 Whole Lemons
3 Whole Garlic Bulbs
2 Whole Spanish Onions
Thyme
Rosemary
Organic Extra Virgin Olive Oil
Sea Salt
Pepper

Preheat your oven to 450 degrees. Wash and place your chicken on at 8 x 10 oven-safe dish. (I prefer ceramic dishes) Using tin foil baking pans will give the chicken a different taste so, always avoid altogether.

First, cut lemons in half. Squeeze one whole lemon inside the chicken. Place the squeezed lemon on the outside of the chicken. Add one teaspoon of salt, one garlic bulb (cut in half), and half an onion inside the chicken. Place the remaining half of onion around the chicken. Lastly, stuff 4 to 5 sprigs of thyme in the chicken. Once the chicken is stuffed and laying flat. Stuff 3 sprigs of rosemary under the skin of the breast of the chicken.

With the remaining lemon, squeeze it thoroughly on the outside of chicken and place around the chicken once finished. Cut the remaining onion and place around the chicken and cut one of your garlic bulbs in and stuff under the chicken legs.

Cut and chop the remaining garlic while
just using 5 cloves. Drizzle (generously) 2 tablespoons of olive oil all over the top of the chicken. Place the chopped garlic on top of chicken. Finish with salt, pepper and a sprinkle of thyme leaves on top.

You are now ready to place in the oven uncovered for 1 hour and 40 mins or until dark golden brown. Once finished let cool for 10mins and serve.

Bon Appetit
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