I tried this a few years ago, and I'll never go back to a normal roast. The lemon adds a delicate fragrance to the meat, which is great if you are using it in leftover recipes, but it also ensures that the meat stays succulent and tender for the main event.
Preparation Time: 15 minutes
Cooking Time: 90-180 minutes, depending on weight of chicken
Ingredients Whole chicken
1 large onion
300 ml chicken stock
150 ml Vermouth or dry white wine
50 g butter
1 tbsp fresh parsley, chopped
Preheat the over to 180 degrees Celsius
Slice the onion into disks and lay out on the bottom of an oven-proof roasting dish.
Lay the chicken on top of the onion.
Cut 4 disks of lemon and then carefully insert 2 of these under the skin of each chicken breast. To do this you pull back the elastic trussing and gently ease the skin away. Itís quite tough, but do be careful not to pierce it if you have very sharp nails. Once you have got the first one in, you can use the second one to push the first in further.
Once the lemon slices are in place, retruss the chicken by pulling the elastic back over to seal the breast skin back in place.
Take the remaining lemons and cut them in half and squeeze them.
Stuff the cavity with the squeezed halves, and then pour the lemon juice into the cavity.
Take the butter and rub it over the chicken, and then sprinkle with the parsley.
Pour the chicken stock and Vermouth over the onions.