Finely grated rind & juice of 1 lemon
2 garlic cloves, crushed
2 tblsp olive oil
2 fresh thyme sprigs
2 fresh sage sprigs
6 tblsp unsalted butter, softened
Salt & Pepper
Season the chicken well with salt & pepper. Mix the lemon rind & juice, garlic & olive oil together & pour them over the chicken. Leave to marinate for at least 2 hours in a non-metallic dish. When the chicken has marinated, pre-heat the oven to 450.
Place the herbs in the cavity of the bird & smear the butter over the skin. Season well again. Roast the chicken for 10 minutes, then turn the oven down to 375. Baste the chicken well, and then roast for 1 1/2 hours, basting often with the pan juices, until the juices run clear when the thigh is pierced with a skewer. Leave to rest for 15 minutes before devouring.
My Thoughts:
This chicken was outstanding. I made it a long time ago & remembered great reviews and this time I will not be waiting so long to make it again. It took little effort & it smells wonderful as it's cooking. My chicken was 4 lbs so I shaved off 15 minutes from the cooking time & it turned out moist & delicious.
