Servings and Cooking time

Serves 04

Preparation time 15 minutes + 4 hours to marinate.

Cooking time 1 hour

Level medium


1/3 cup (90 ml) extra-virgin olive oil.

2 tablespoons freshly squeezed lemon juice.

1 tablespoon coarsely chopped fresh rosemary.

1 clove garlic finely chopped, salt and freshly ground black pepper.

2 spring chickens, about 1 pound (500 g) each cut in half.

Roasted potatoes to serve


Mix the oil, lemon juice rosemary and garlic in a small bowl. Season with salt and pepper, place the chickens in a large bowl and pour in the marinade and turn well to coat. Chill for 4 hours.

Preheat the oven to 350°F or 180°C. Place the birds on a raCk in a roasting pan.

Roast until tender and cooked through, 55 to 60 minutes. Baste every 15 minutes during roasting. Serve hot with roast potatoes.

Roast chicken with lemon and rosemary

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