Roast Chicken with Garlic and Lemon
Ingredients
- 2kg chicken
- 12 ea Head Brussels (golf ball size)
- 100g Speck, Guanciale, Bacon (More fat the better)
- 50g Pecorino
- 2tbs Olive Oil
- Salt and Pepper
- Lemon Juice
Method
Preheat oven to 200 degrees C.
Put the chicken in a large rectangle roasting tray.
Cut the lemons in half and stuff one half into the chicken. Then cut the garlic bulb across the center and stuff 1 half into the chicken along with the rosemary, tarragon and thyme.
Place the remaining halves of lemon and garlic into the roasting tray, sliced side up.
Pour the olive oil over the chicken, then the sherry and then season with salt and pepper.
Roast in an oven for two hours, Every 30 minutes, spoon the juices from the roasting tray over the chicken, lemons and garlic.
When the chicken is done, remove from the oven and allow to rest for 20 minutes.
Servce with new potatoes and seasonal vegetables for a perfect Sunday lunch.