Flattened chicken with lemon, garlic and herbs

Ingredients

• 2.5kg chicken, deboned
• 2 sprigs rosemary
• 1 small bunch thyme
  Handful sage leaves
• 2 cloves garlic, crushed
• 1 lemon, halved
• 2tbsp olive oil

instruction

1. Lay the chicken flat with the skin side down on a tray or clean work surface. Finely chop the herbs and mix with the garlic and the juice of ½ lemon. Rub this mixture all over the flesh of the chicken before seasoning generously with salt and pepper.
2. Slice the other half of the lemon into thin circles. Lay the lemon slices on the base of a large roasting tin and flip the chicken over to lay it skin side up on top of the lemon slices, flat in the roasting tin. Season the skin generously with salt. Leave to marinate for as long as you can – overnight is best.
3. Preheat the oven to 220°C/fan oven 200°C/mark 7. Pour the oil over the chicken and roast for 20 minutes, or until the skin is well browned. Then turn down the oven to 160°C/fan oven 140°C/mark 􀀀 and cook for another 20 minutes. Remove from the oven and cover with foil before resting for 20 minutes.
4. Place on a board and cut into slices. Pour off the juice collected in the roasting tin and serve with chips and a green salad.