Lemon & Rosemary Roasted Chicken

Preheat your oven to 350 degrees F. Have ready a baking tray large enough for your chicken.

Pierce the skin of one of lemons in several places and place it inside the cavity of the chicken. With cooking string, tie the legs of the chicken together. Slice the other lemon into about 6 slices. Place the slices of lemon under the skin of the chicken. Also, place the garlic cloves under the skin of the chicken. Sprinkle over the Rosemary and tuck some into the crevices of the legs of the chicken. Toss over a little sea salt and fresh ground black pepper. Finally, brush the chicken with the melted butter.

Roast the chicken for about 1 hour, remove and baste the chicken all over with the pan juices. If you notice the chicken is browning too quickly, loosely cover it with aluminium foil. Then return it to the oven for a further hour. You should remove the aluminium foil about 5-10 minutes before removing the chicken from the oven. Remove from oven and let rest about 10 minutes before serving. A delicious main course for those special days!