Added by Julian | Mon 28 Feb 2011 @ 13:56
Roast Chicken with Lemon and Bacon and Rosemary.
1 x1 3kg (3 1b ) chicken Free Range Co-op
salt & pepper to taste
Pinch of Rosemary
6 slices of steaky Bacon
Chicken stock ( 1 Oxo cube )
Pinch of Oregano
Preheat the oven to 200 C. Brush the chicken all over with olive oil and season generously.Put a knob of butter inside the chicken along with fresh Rosemary cover
with a pinch of Oregano.Place the bacon over the breast of the chicken.Place in the oven.
Cut the lemons in half and squeeze the juice over the bird.Use one wedge of lemon for the juices.Place the other lemon halves around the chicken.
Roast in the oven for 25 mintues per 450g(1Ib )basting frequently with the chicken stock.Push a skewer into the thigh at the thickest point,if the juices run clear.It is done,if not give it another 5 minutes and test again.
Leave the bird standing in a warm place for 10/15 minutes before carving.The standing time is vital.The bird finshes cooking while the juices are recovered and adsorbed back into the meat.