Ingredients
The following ingredients have 4 Servings
- Pared rind and juice of 2 lemons
- 1 large (1.7kg) free-range chicken
- 3 rosemary sprigs
- 1/2 cup (125ml) verjuice
- 1/4 cup (60ml) extra virgin olive oil
- 30 garlic cloves, unpeeled
- 3 bay leaves
Instruction
- Preheat the oven to 220°C. Pour half the lemon juice into the cavity of the chicken, add rosemary sprigs, then tie the legs together with kitchen string. Place the chicken in a roasting pan, breast-side up.
- Combine the verjuice, olive oil and remaining lemon juice, then use to brush over the skin of the chicken, reserving remaining verjuice dressing for basting. Season the chicken, then bake for 20 minutes. Reduce the oven temperature to 200°C, turn the chicken over, then baste with some of the verjuice dressing and roast for a further 20 minutes.
- Reduce oven temperature again to 180°C. Turn the chicken again and baste with the remaining verjuice dressing. Place the garlic cloves, bay leaves and lemon rind in the bottom of the pan, then roast for a further 30 minutes or until the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Transfer the chicken and garlic cloves to a warmed plate, loosely cover with foil, then rest for 25 minutes.
- Skim and discard the fat from the pan juices. Pour the pan juices into a small saucepan and warm over medium heat.
- Serve the chicken with the roasted garlic cloves and warmed pan juices.
