Roast Chicken With Rosemary And Lemon

Preheat oven to 220 C and prepare a roasting pan by greasing it all over.

Make sure the chicken is cleansed thoroughly.

Insert the pierced lemon in the chicken cavity along with 1 clove of garlic crushed and 1 tbsp chopped rosemary combined with a little butter.

Mix the olive oil, butter, rosemary, salt, crushed black pepper, lemon zest and garlic in a bowl and then rub all over the chicken.

Shift it on a roasting pan and put it in the oven.

Bake on one side for 20 minutes, take it out and spoon the chicken juices and drizzle them on top of it.

Now put it back the oven and roast till done.

Remove the roast from the pan and wrap into aluminum foil, and allow it to sit.

Place the roasting pan on the hob add the chicken stock and simmer it till all juices are absorbed and you get a slightly thick gravy.

Strain the gravy into a pouring jug.

Serve with lemon wedges and mashed potatoes and gravy.