Roasted Chicken with Lemon Bay & Rosemary Marinade
Succulent and full of flavour, this roasted chicken with Lemon Bay & Rosemary Marinade is a firm favourite. The hint of lemon and herbs adds to the natural flavours without overpowering. Perfect for Sunday lunch.
For a fuller flavour prepare ahead.
Preparing the chicken
If there are giblets inside the chicken, remove before preparing the bird.
Place chicken in a large bowl and remove any excess fat. Using a paper towel pat dry the skin.
Using about 3 tbsp of Lemon Bay & Rosemary Marinade, cover the chicken, ensuring an even coverage. Use hands to rub in if necessary. Cover and refridgerate for up to 12 hours until you need it, allowing 30 minutes to stand at room temperature before cooking.
Preheat oven to 200C(fan 180C/400F/Gas 6)
Place chicken in a roasting tin and place in the preheated oven and cook as per chicken instructions. Baste the chicken half way through the cooking time. When cooked, wrap the chicken in a large sheet of cooking foil and leave to rest for 15minutes before you carve.