Summer Roasted Chicken

I have taken inspiration from Annabel Langbein's new book "Free Range in the City" and served our roasted chicken this way a few times over the last few months.

Annabel suggests serving this simple (and easy) roasted chicken with a pesto and crusty bread. And for really lazy holiday entertaining you can quickly make this dish with a good quality store- bought roasted chicken.



We served it again yesterday when Poppy and Tiya Ning came for lunch, with roasted vegetables and freshly picked corn from our garden.

I love quick, easy and impressive.

Summer Roasted Chicken

serves 6

• 1 x 1.8 kilogram chicken
• 1 lemon
• 1 garlic clove (smashed)
• rosemary sprigs or 1 bay leaf
• 2 tablespoons butter (softened)
• salt and pepper

to serve

• 3 lemons (cut into wedges or cheeks)
• 2 handfuls rocket

Preheat oven to 200 degrees. Dry the chicken inside and out with paper towel. Trim off any extra fat. Put the chicken, breast side up, into a lightly oiled roasting dish. Squeeze the lemon juice over the the chicken and season with salt and pepper, including inside the cavity. Stuff the used lemon halves into the cavity, along with the garlic and herbs. Using a teaspoon or your fingers gently separate the skin from the breast and push in the butter so it is between the skin and the breast meat. Tie the chicken ready for roasting. At this stage dish you can refrigerate the chicken overnight if you want.

Let any refrigerated chicken come to room temperature before cooking. Drizzle the chicken with olive oil and cook in the preheated oven for 20 minutes. Reduce the heat to 190 degrees and cook for a further 45 minutes or until the meat juices run clear. Allow the chicken to rest for 15 - 30 minutes. When ready to serve, transfer the chicken to a chopping board and cut into large serving pieces. Arrange the chicken pieces onto a platter and sprinkle over the rocket leaves. Add the lemon wedges and serve.