Ingredients

The following ingredients have 5 Servings
  • 1 x 1.8-2kg free range/organic chicken
  • 2 onions (quartered)
  • 8 garlic cloves
  • 1 cup white wine
  • 1 cup chicken stock
  • fresh rosemary
  • 2 sprigs fresh rosemary
  • 2 garlic cloves
  • zest and juice of 1 lemon (reserve lemon)
  • salt & pepper to taste
  • 4-5 tablespoons olive oil

Instruction

  • Pre-heat the oven to 200ºc.
  • To make the rub, finely chop the rosemary and garlic then mix with the lemon zest and juice, salt, pepper and olive oil.
  • Rub the mixture over the chicken, loosening the skin gently and pushing some of the rub under the skin.
  • Place the reserved lemon in the cavity of the chicken then place the chicken in a oven-proof dish.
  • Add the onions, garlic cloves and extra rosemary then pour in the wine and chicken stock.
  • Place the chicken in the oven and immediately turn the temperature down to 160°c.
  • Allow to roast for 45 minutes until almost cooked through then turn the heat up to 220° to allow the skin to crisp up.
  • When the chicken is golden brown and cooked through, remove from the oven and allow to rest for 10-15 minutes before carving and serving.