Lemon Chicken

INGREDIENTS

1 large butterflied chicken
1T olive oil (or similar)
Generous pinch of rock salt
1c lemon juice
Zest of 2 lemons
2 cloves garlic, crushed
1t rosemary, finely chopped
1/2t ground black pepper
2T flour
50g butter

DIRECTIONS

Place the prepared chicken in a ceramic or glass oven-proof dish.

Pour over oil.

In a jug, mix together lemon juice and zest, garlic, rosemary and pepper, pour over chicken and baste a few times.

If time permits, leave the chicken to marinate for a few hours.

Sprinkle chicken with salt, then flour, then scatter with cubes of butter.

Bake for an hour at 180 C, basting often.

Check the chicken is cooked by inserting a skewer into the thickest part.  It's juices should run clear.

Rest the chicken for 10 minutes before serving.

Slice the chicken, pour over a little of the pan juices, and serve.

Accompany with a green salad and roast vegetables.