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roast chicken with lemon and rosemary
prep time: 10 mins
cooking time: 50 mins
serves: 6
season: winter
brussels sprouts, cabbages, celery, chicory, endive, jerusalem artichokes, leeks, marrows, onions, parsnips, potatoes, seakale, swede, turnips, turkey, pheasant, partridge, duck, geese, hare, ham, venison
ingredients:
1
whole chicken  2 unwaxed lemons springs of rosemary cloves of garlic, pealed 1 tbsp extra virgin olive oil 
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1 | Preheat your oven to 190º/375ºF/Gas mark 5. Cut the lemons into quarters, and fill the cavity of your bird with lemon and sprigs of rosemary, tucking further quarters under the bird itself in a roasting dish. |
2 | Cover over the bird, entirely, with good olive oil, massaging it into the skin, then anoint the skin with flakes of fresh sea salt; add whole cloves of garlic, in both the cavity and around the meat, if you wish. |
3 | Place in the oven, and baste occasionally. |
4 | After half an hour, when the skin is golden, cover the bird with foil. When the chicken is done – allow approx. 20 minutes per lb, or 45 minutes per kilo – pierce the thickest part of the bird to check that the juices run clear, and it is cooked through - squeeze the lemon quarters so that the delicious juices can impart a special flavour to the meat as you serve it. |
5 | Encourage your guests to peel open the garlic bulbs and taste the sweet, no longer pungent, flavour. |
