Oven roasted Chicken
Cooking time 2 hours
2 1-kg chickens
Salt and black pepper
1 Lemon; thinly sliced
generous sprigs Rosemary
4 heads garlic
1 cup plain flour
1 tablespoon Vegetable oil
1/2 cups Water
Wash and clean the inside cavity of each chicken, and pat dry with absorbent paper.
Rub oil over each chicken. Season each generously with salt and pepper, using your hands to rub the seasoning thoroughly over the
Tuck the wing tips under the chicken, place a few lemon slices inside the cavity of each chicken, followed by sprigs of herbs.
Tie the legs together with kitchen string.
Place the chickens side by side in a deep casserole dish (one with a tight fitting lid).
Twist the central stalk of the garlic heads to loosen the cloves, rub away any loose papery skin but don’t peel the cloves.
Sprinkle cloves around the chickens, add remaining lemon slices and sprigs of herbs, and drizzle with extra olive oil.
Cook the chicken in a moderately slow 160c oven for 2 hours. Do not remove the lid.
A green salad is all you need as an accompaniment.
Note: If you do not have a tight fitting lid use sealing paste.
To make sealing paste blend flour with combined oil and water to form a dough-like paste. With your fingers, spread the paste around the
edge of the casserole dish and gently press the lid over the paste.