Roasted lemon and rosemary chicken

Whole roasted chicken is one of my favorite dinners. Roasted on a bed of lemon and garlic and filled with herb butter is a dreamy combo. Very flavorsome chicken with a flavorsome jus. You can serve almost any side dish with this chicken, I served up some stirfried greens, rice and quinoa.

TIP;
- I removed the backbone but that is optional.  If you don`t, the chicken might need a littler longer in the oven.
- If you find the jus to tart, add a little honey.

Roasted lemon and rosemary chicken
4 servings
1 whole free range chicken (1.5 kg/3.3lbs)
3 whole garlic bulbs
3 lemons
2 tbsp olive oil
3 tbsp butter, softened
1 tbsp chopped rosemary
1 tbsp chopped parsley
1/2 tsp salt
Tomatoes on the wine
salt and pepper

- Preheat oven to 390F/200C
- Place the chicken, breast side down on a cutting board.
- Use a shap knive or kitchen sciccors, cut losely on each side of the backbone. Remove the bone.
- Turn it over and press firmly down the breastbone to flattend.
- Whisk together butter, herbs and salt.
- Losen the skin gently on the chicken breast and fill with buttermix.
- Rub the whole chicken with olive oil and season with salt and pepper.
- Slice the lemons into 2 cm rounds and cut the garlic bulbs in half.
- Arrange lemon and garlic in a large ovenproof dish and place the chicken on top.
- Roast for about 50 minutes to 1 hour, until cooked through.
- Add the tomatoes in the last 20 minutes.
- Let the chicken rest for 5-10 minutes before serving.