Lemon Rosemary Chicken

Ingredients

• 1.4 kg whole chicken (1 whole chicken)
• Salt
• black pepper (freshly ground)
• 250 ml poultry stock
• 1 tbsp honey
• 1 tbsp sherry
• 2 tbsp oil
• 2 sprigs Rosemary
• 4 lemons
• rosemary

Instructions

1. 1.

   Wash and pat dry the chicken.

2. 2.

   Wash one lemon hot, grate its zest and cut it into large pieces. Mix half of the lemon zest with 1 tbsp oil, a pinch of salt and pepper and rub this mixture over the chicken. Place the lemon pieces with rosemary inside the cavity.

3. 3.

   Tie the legs together with kitchen twine and cross the wings on top of the back.

4. 4.

   Halve or slice the remaining lemons.

5. 5.

   Place the prepared chicken breast-side up in a heat‑proof dish and bake in a preheated oven at 200°C for about 1 hour, adding lemon slices. During baking, gradually pour in the stock and occasionally baste the chicken with the pan juices.

6. 6.

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

7. 7.

   Serve the chicken garnished with lemon slices and rosemary on a platter.