Lemon and rosemary infused Chicken

The perfect dish to share with family and friends.


1.5kg free-range Chicken
2 Lemons
1 tbsp olive oil
4 sprigs of rosemary
2 onions – sliced
150ml homemade chicken stock (or bone broth)
2 bulbs of garlic – halved horizontally
2 tsp Cracked black pepper


  1. Preheat the oven to 220Β°c.
  2. Ensure the chicken is completely clean, remove any string and place on a board.
  3. Zest one of the lemons, cut both in half and juice them. Add half the juice to a bowl with the zest, olive oil and black pepper.
  4. Pour the remaining juice into the cavity of the chicken with half of the rosemary, along with one of the squeezed lemons. – I also added a slice of lemon to make it look nice πŸ˜‰
  5. Rub the lemon and oil mixture over the chicken and sprinkle on the second half of the rosemary.
  6. Lay out the onions on the base of a roasting tin and sit the chicken on top. Pour the stock around the chicken and place the garlic along side it.
  7. Roast for 20 minutes then reduce the heat to 180Β°c and roast for a further 50-60 minutes until it is fully cooked.
  8. Remove from the oven and allow to rest while you prepare the broccoli and cauliflower bake.
  9. Serve and enjoy!IMG_3550

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