Ingredients:

• 1 large chicken
• 1 onion, chopped into large chunks
• 1 lemon, halved
• 4 spring dried Italian herbs or dried rosemary
• 15ml spring dried Italian herbs or dried rosemary
• Salt and pepper to taste

Method:

Step 1. Heat oven to 180 °C.

Step 2.   Pat chicken dry with kitchen paper towel.

Step 3. Zest half the lemon then juice it to make a basting with salt, pepper, crushed garlic, dried Italian herbs or dried rosemary and a bit of olive oil.

Step 4. Slice the skin of the squeezed lemon and place inside the chicken cavity along with the onion and 2 springs of rosemary.

Step 5. Slice the remaining lemon into thin slices and slip them underneath the chicken skin on the breast and thigh area careful not to tear the skin.

Step 6. Take the remaining rosemary springs and slide them under the chicken skin on the breast area.

Step 7.  Transfer to a roasting pan and tie chicken legs together to ensure the stuffing is not exposed. Don’t forget to tuck the wings tips under themselves so they don’t burn.

Step 8. Roast the chicken with the feet towards the back of the oven for approximately 50-60 minutes or until the juice runs clear.

Step 9. Cover the chicken with tinfoil and allow to rest for 10 minutes before carving.