Roasted lemon chicken with garlic
720 g, (Buy 1.6kg)
½ tsp, cracked, black
1 tbs, leaves, chopped
600 g, (chat), halved
1 large, cut into 3cm pieces
1 medium, halved, sliced
12 clove(s), large, unpeeled
1 x 3 second spray(s)
- Preheat the oven to 200°C. Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut down both sides of the backbone and discard. Trim any excess fat around the neck and legs. Place the chicken, breast-side up, in a large baking dish and push down to flatten.
- Combine the oil and rosemary with salt and freshly ground black pepper in a bowl. Rub mixture over the chicken to coat. Place the potato, capsicum, lemon and garlic around the chicken in the baking dish. Lightly spray chicken and vegetables with oil.
- Bake the chicken for 45 minutes or until golden and the juices run clean when chicken is pierced with a skewer in the thickest part. Cover with foil. Set aside for 5 minutes to rest before serving.