Chicken with Rosemary and Lemon
1 large whole chicken or 8 chicken thighs
For the marinade
10 sprigs fresh rosemary, leaves only, bruised in a pestle and mortar.
Juice and zest of 4 lemons
4 tbsp olive oil
Salt and freshly ground pepper
Mix together the marinade ingredients in a large bowl.
Cut the whole chicken into 6 portions and place in the bowl with the marinade, mix to cover the chicken portions. Leave in the marinade for 4 hours or, ideally, overnight.
Pre-heat the oven to 200C
Remove the chicken from the marinade and sear in a griddle pan for 4 minutes each side. Place in a roasting tin on the middle shelf of the oven for 25-30 minutes until the skin is crisp and golden. Rest the chicken for 10 minutes and serve warm with new potatoes and salad.