Roasted Chicken With Lemon And Garlic
|Garlic||5 Clove (25 gm)|
|Fresh rosemary sprig||2|
Using a sharp knife, butterfly the chicken by cutting it in half along the top of the breast through the bone.
Open the chicken up so that it lies flat and place, cut side down, in a baking pan.
Thinly slice 2 of the lemons.
Using your fingers, gently lift the skin up from the breast and work half of the lemon slices under the skin along the breast meat.
Tuck the garlic and rosemary under the chicken.
Lay the remaining lemon slices on top of the chicken.
Slice the remaining lemon in half.
Squeeze the juice of both halves over the chicken.
Roast the chicken at 375° for 10 minutes.
Reduce the heat to 350° and continue roasting for 25 minutes, or until the juices run clear when poked with a knife.
Remove the skin before serving the chicken.