Who doesn’t love a roast chicken!

I love it with lemon and olive oil…. lashings of garlic and herbs…. salt and pepper.  You simply can’t go wrong.  Tarragon and Rosemary are brilliant with the lemon and chicken.  But use what you like.  Butter never goes astray…. 😛

This one was butterflied for quick cooking.  But if you have a whole bird, jam a lemon up its bottom with some garlic cloves and smother in oil and salt and pepper. A good squeeze of lemon juice and BOOM!  Yum.

Directions

1 x chicken – butterflied

A couple of lemons halved

3 x cloves of garlic, crushed

4 TB of Tarragon and rosemary (and any other herbs you like)

Salt and Pepper

Butter – if you have time you can jam butter under the skin to keep it soft

Place bird on a tray.  Douse with oil, lemon and herbs.  Bake at 180 fan for around 40 mins.

NOTES:  Meat MUST be at room temp.  Oven MUST be hot.  Meat MUST rest for the same time that it has been cooked for.  Covered in foil.

Serve with roasted vege and greens.  GRAVY a go go 😛