Lemon Chicken

Ingredients

• 1 whole chicken (approx 1.4 kg)
• Salt
• Pepper (freshly ground)
• 250 ml poultry stock
• 2 tbsp honey
• 2 tbsp sherry
• 2 tbsp oil
• 2 lemons
• 1 orange
• 2 blanched leek leaves

Instructions

1. 1.

   Wash the chicken, dry it and pat it with a towel.

2. 2.

   Heat one lemon, grate its zest, mix half of the zest with 1 tbsp oil, some salt and pepper, and rub this mixture all over the chicken. Slice the remaining lemon and the orange into rounds and place them on top of the chicken.

3. 3.

   Tie the legs together with the blanched leek leaves and cross the wings over the back.

4. 4.

   Place the prepared chicken, legs up, in a heat‑proof dish and roast in a preheated oven at 200°C for about 45 minutes. Add the remaining lemon and orange slices midway. Gradually pour in the stock and baste the chicken with the roasting juices occasionally.

5. 5.

   Remove the chicken from the oven. Whisk together honey, sherry, the remaining lemon zest and 1 tbsp oil. Brush this over the chicken and roast breast side up at 250°C for about 5 minutes until crispy.

6. 6.

   Arrange the chicken on a plate with citrus slices and serve, e.g., with rice.