Roast Chicken, Rosemary, Garlic & Lemon
2 x 1.7kg chicken
1 bulb garlic (just bashed and bruised, can leave skin on)
1ea x onion
4ea x lemon (roughly chopped)
1 large bnch x rosemary
maldon salt
olive oil
Pre heat oven to 180 degrees fan forced
in a roasting pan, add sliced onions, a few sprigs of rosemary and a few crushed garlic.
on top of this add the two chickens. Then inside each the cavity place two sprigs of rosemary, two cloves garlic and a wedge of lemon.
Then place all the remaining rosemary, garlic and lemon all over the top of the two chickens making sure its spread evenly over the two. Drizzle over olive oil & a little salt. Roast for 1 hour and 15 minutes. Remove from oven, let rest for 30 to 40 minutes before carving.