Lemon and Rosemary Roast chicken

• 1 Herb Fed chicken
• 4 sprigs rosemary - 2 whole and 2 finely chopped
• 3 garlic cloves, crushed
• 100g butter, room temperature
• Zest of 2 lemons
• Dried oregano
• Salt
• Pepper
• 2 onions, roughly chopped

1. Preheat your oven to 210c
2. In a bowl, mix together the butter, chopped rosemary, lemon zest, garlic and a pinch of salt & pepper
3. Using your fingers, gently release the skin away from the chicken breasts, so you can slide your fingers all the way between the skin and the meat
4. Take some of the butter mixture and stuff this in between the skin and meat on both breasts
5. Then use your fingers to smooth the skin back down over the breasts
6. Rub the remaining butter mixture all over the outside of the chicken
7. Add the sprigs of rosemary in to the cavity of the chicken
8. Halve the zested lemons and along with the onions, place them in the bottom of a large roasting tin for the chicken to sit on top
9. Place the chicken in to the roasting tin and sprinkle with oregano, salt and pepper
10. Roast in the oven until the internal temperature of the breast is 71c and the legs & thighs are above 80c.
11. Serve with crispy roast potatoes and the trimmings of your choice

Enjoy!

Recipe Courtesy of The Smokin Elk