Lemon, Garlic and Rosemary Roasted Chicken

Today I made Lemon, Garlic and Rosemary Roasted Chicken

One of my favourite dinners of all time growing up was my mother;s Roast Chicken. There's something comforting and homely about a Roast Chicken dinner. Chicken is such a versatile meat and the meat I use most often when cooking. Nutritionally, it's a dream of an ingredient, being so high in Protein, Vitamin B6, Iron and Magnesium while also being low in fat and containing no Carbohydrates. Perfect If you are on a calorie controlled diet or spending a lot of time in the gym working on muscle tone. There are many ways to cook chicken as there are many ways to do Roast Chicken alike. I like to think of the skin of a Chicken as a flavour canvas and treat it as such.

My favourite flavour combination for my Roast Chicken just has to be Lemon, Garlic and Rosemary. Rosemary is high in Iron, Calcium and Vitamin B6 and has been known to improve memory along with having potent antioxidant properties. Garlic is very high in Vitamin C and Magnesium and has been quoted as one of the World's healthiest foods. It's been known to reduce the effect of cholesterol and promotes a healthy heart. Lemons are packed with Vitamin C which is important for a healthy immune system. The combination of the three flavours really mingle together well. Mixing the three ingredients in a small amount of butter and slathering it all over the chicken results in the most amazing flavour off your chicken.

Ingredients: 

• 1 Large Free Range Chicken
• 5 Cloves of Garlic
• I Lemon
• 2 Sprigs of Rosemary
• 50g Butter
• Pinch of Sea Salt
• 2 Teaspoons OHCo Cajun Spice
• 2 Teaspoons Olive Oil

Instructions: 

1. Preheat oven to 200C. Wash the chicken under cold running water. Pat dry with kitchen paper and place on a chopping board. Be careful when working with raw Chicken to prevent cross contamination, I recommend having a basin of hot soapy water in the sink so you can keep washing you hands as you go along. 

2. Place the 5 Cloves of Garlic into a pestle and mortar and crush slightly. Zest the Lemon and add into the Garlic, add in a pinch of Sea Salt and crush until the the Garlic cloves are broken down - The Sea Salt aids the abrasion of the Garlic and Lemon Zest, the Lemon Zest will release natural Oils and with that great lemony flavour.

3. Place the butter into a small dish, work the butter with a spoon to loosen it. Add in the Garlic and Lemon Zest and mix thoroughly. Pinch off the leaves off the Rosemary and add into the Butter and mix again. 

4. Prick the skin of the Chicken a number of time to allow it to crisp up along with allowing the flavours to penetrate into the Chicken. Make sure to cover every inch of the chicken not forgetting the wings and legs.

5. Add in a few springs of Rosemary and sprinkle on the Cajun Spice. This adds a great flavour along with adding to the colouring of the Chicken.

6. Line a baking tray with tin foil and drizzle with Olive Oil. Place the Chicken in the center of the baking tray. Cut the Lemon into quarters and place around the Chickens. 

7. Place into center of preheated oven for 45-60 minutes or until juices run clean when the leg is  pierced with a knife. When cooked take out of baking tray and place onto a chopping board and leave to rest for a few minutes before carving.

"I feel like Roast Chicken tonight"