Italian-Style Roast Chicken

  • 22 Aug - 28 Aug, 2020
  • Mag The Weekly
  • Cookery


· 6 garlic cloves

· 1 bunch basil leaves

· Sea salt and black pepper

· Olive oil

· 1 kg chicken

· 1 lemon


Preheat the oven to 180°C. Bash up the garlic and basil leaves with a pinch of salt until you have a rough paste. Muddle in a lug of olive oil and a pinch of pepper. Make three slashes on each of the chicken legs, cutting right down to the bone. Tip the paste over the chicken and use your hands to rub the paste into all of the slashes. Place the chicken on a roasting tray, along with a lemon half, and cook in the oven for an hour, or until it’s crispy and cooked through. Allow the chicken to rest for 10 minutes, loosely covered in tin foil and a clean tea towel to keep it warm. Shred the meat from the legs. Carefully squeeze the roasted lemon halves into the juices in the tray, heat them up on the stove until hot then spoon over the carved meat before serving.