Easy Tuscan roast chicken

• Produce

  • 10 Garlic clove
  • 1 Lemon, Zest and juice of
  • 2 Onions
  • 1 Rosemary, Fresh
  • 2 sprigs Rosemary, Fresh

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup White wine

• Other

  • 1 X 1.8-2kg free range/organic chicken

Found on simply-delicious-food.com

Description

Ingredients

• 1x 1.8-2kg free range/organic chicken
• 2 onions, quartered
• 8 garlic cloves
• 1 cup white wine
• 1 cup chicken stock
• fresh rosemary
• 2 sprigs fresh rosemary
• 2 garlic cloves
• zest and juice of 1 lemon, reserve lemon
• salt & pepper to taste
• 4-5 tablespoons olive oil

Directions

• Pre-heat the oven to 200ºc.
• To make the rub, finely chop the rosemary and garlic then mix with the lemon zest and juice, salt, pepper and olive oil.
• Rub the mixture over the chicken, loosening the skin gently and pushing some of the rub under the skin.
• Place the reserved lemon in the cavity of the chicken then place the chicken in a oven-proof dish.
• Add the onions, garlic cloves and extra rosemary then pour in the wine and chicken stock.
• Place the chicken in the oven and immediately turn the temperature down to 160°c.
• Allow to roast for 45 minutes until almost cooked through then turn the heat up to 220° to allow the skin to crisp up.
• When the chicken is golden brown and cooked through, remove from the oven and allow to rest for 10-15 minutes before carving and serving.