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    Roast Herbed Chicken with Lemon and Garlic

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    Roast Herbed Chicken with Lemon and Garlic

    Serves: 4


    • 2 garlic cloves, peeled
    • A handful of flat-leaf parsley
    • 1 sprig of rosemary
    • ½ tablespoon tarragon leaves
    • 1 teaspoon dried oregano
    • 1 free-range chicken, weighing about 1.35kg
    • Juice of 1 lemon
    • 4 tablespoons extra virgin olive oil


    1. Preheat the oven to 220°C/gas 7.
    2. Smash and chop the garlic finely. Destalk and chop the herbs. Rub the chicken's body cavity with the garlic, then fill loosely with the herbs. Brush the chicken with half of the olive oil and season generously all over with salt and pepper.
    3. Put to roast in a pan into which it just fits, breast down. After 10 minutes, turn the temperature down to 200°C/gas 6. After another 10 minutes, turn breast side up. Squeeze the lemon juice over, spoon over the remaining olive oil, sprinkle with a little more salt and return for a final 35 minutes, a total of 55 minutes, or until the juices run clear.
    4. Remove from the oven and allow to rest in a warm place for 15 minutes before carving. Remove the legs and cut through the joint into drumsticks and thighs before cutting off the breasts whole. Cut them on the bias into thick slices and arrange on a warmed serving dish with the cooking juices from the roasting tin poured over.

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