Lemon and herbs roast chicken

adapted from jamie oliver's:

1 whole chiceken

5-7 cloves garlic

fresh rosemary

1 lemon, juiced

salt/pepper to taste

olive oil

• preheat oven 220 degrees


• pound the garlic, rosemary, salt and pepper


• add olive oil and lemon juice in pounded ingredients


• arrange chicken in a casserole dish


• marinate chicken


• cover casserole dish with aluminium foil


• bake for 1 hour


• remove the foil and bake for a while until browned

**you can add boiled potatoes (in cold water bring to boil; simmer 10 minutes) when baking the chicken