Roast a bird the classic way.
|1.50 kg||chicken — free-range|
|2.00||lemons — juice only|
|1.00||onion — quartered|
|6.00||garlic — cloves, unpeeled|
|0.00||fresh chillies — 573|
|0.00||salt and freshly ground black pepper|
Wipe the chicken inside and out with a damp cloth.
Squeeze the juice of one lemon into the chicken cavity and season well.
Stuff with rosemary, onion and garlic.
Place the bird on the rack of a roasting pan.
Squeeze remaining lemon juice over the chicken, rub with olive oil and season.
Place in a preheated 200 °C oven and roast for about 1 to 1.5 hours.
You need only baste the chicken once or twice during roasting, paying particular attention to the breast area, which is the leanest and therefore dries out the quickest.
Remove from oven, cover with foil and allow to rest for at least 15 minutes before serving.
Serve with baby roast potatoes and a mixed salad or steamed vegetables.
Place unpeeled potatoes in a roasting pan, toss with a little olive oil and coarse salt.
Roast along with the chicken for about 45 minutes.