Roast Lemon Chicken
1 whole chicken
1 garlic globe, peeled
60 mls Pukara Estate Lemon Extra Virgin Olive Oil
2 lemons
2 tbsp butter
Salt and pepper
1/4 cup roughly chopped Parsley
Roughly chop garlic and cut 1 lemon into quarters. Rub the outside of the chicken with garlic and the peel side of the lemon, then place into cavity of chicken with a 20 mls of the Lemon Oil.
Slide the butter under the skin of the chicken and pour the remaining Lemon Oil over the top and into the roasting tin, season with salt and pepper. Roast in oven that has been preheated to 220 degrees for 45 mins.
Remove chicken from oven, squeeze the juice from the second lemon over the chicken and sprinkle with parsley. Cook for a further 15 mins or until juices run clear when chicken thigh is pierced with a skewer.