This healthy recipe for roast chicken doesn't scrimp on flavour - garlic and rosemary are rubbed all over the chicken before being roasted, using just a teaspoon of oil.
- 1 2kg chicken, ready for roasting
- 1 lemon
- 2 rosemary sprigs
- 2 thyme sprigs
- 6 garlic cloves
- Salt and black pepper
- 1 tsp. olive oil
Finely chop the rosemary, thyme and garlic. Zest the lemon. In a bowl, mix together the lemon zest, rosemary, thyme, garlic, salt, pepper and olive oil. Using a spoon, separate the skin from the chicken, then rub the mix all over the chicken, making sure it coats the breasts. Cut the lemon in half and put into the cavity.
Roast at 220C for 30 minutes, then then the oven down to 190C and roast for a further 110-120 minutes or until the juices run clear from the thickest part of the meat. Rest for 10 minutes under foil before serving.