End family feuds over CRISPY CHICKEN SKIN!
Preheat oven to 190C fan-force.
To butterfly the chicken, cut along one side of the back bone until the back of the chicken is opened. Break the bones by pushing and turning the chicken upside-down and lying it face up on a baking tray.
Squeeze the lemon juice over the chicken and cut the lemon into rounds. Hide the round under the chicken. Hide the garlic cloves until the chicken. Sprinkle the skin of the chicken with the rosemary and a generous amount of salt. Roast for 40 minutes to 1 1/2 hours depending on the size on your chicken. To test, stab into the meat of the chicken. If the juices run clear, the chicken is cooked.
Ingredients
Directions
Preheat oven to 190C fan-force.
To butterfly the chicken, cut along one side of the back bone until the back of the chicken is opened. Break the bones by pushing and turning the chicken upside-down and lying it face up on a baking tray.
Squeeze the lemon juice over the chicken and cut the lemon into rounds. Hide the round under the chicken. Hide the garlic cloves until the chicken. Sprinkle the skin of the chicken with the rosemary and a generous amount of salt. Roast for 40 minutes to 1 1/2 hours depending on the size on your chicken. To test, stab into the meat of the chicken. If the juices run clear, the chicken is cooked.
