- 1 medium chicken
- 1 lemon, halved
- 5 garlic cloves, unpeeled
- 1 tablespoon of olive oil
- salt and black pepper to taste
- 1/2 cup of white wine
- 1.5 cups of chicken stock or water
- spring of fresh rosemary
Preheat the oven to 400 ° F (200 ° C).
Rinse the chicken and patch dry with paper towels. Place in a baking tin, breast side up, and squeeze the juice of half a lemon over the chicken. Place the other lemon half inside the cavity of the chicken, along with 1 garlic cloves. Place the remaining garlic cloves and the rosemary scattered over the chicken.
Drizzle the oil over the chicken coating it evenly, and sprinkle salt and pepper.
Roast the chicken for 65-70 minutes, basting the chicken with the pan juices every 20 minutes. Test the chicken is ready by inserting a sharp knife into the thigh. Juices should run out.
When cooked transfer the chicken to a serving dish and allow to rest for 10 minutes.
To make a sauce, pour the juices from the baking tin, along with white wine and the chicken stock into a saucepan. Cook the sauce over a medium heat, stirring constantly. Simmer for a few minutes until the sauce has reduced. You may also need some salt and pepper for more flavor in the sauce.