| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Serves | 6 |
| Cuisine | Mediterranean |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 153 |
| Fat | 13g |
| Saturates | 4g |
| Protein | 4g |
| Carbs | 6g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFCombine the brine (substitute water if you don’t have enough brine) and salt until dissolved.
Place the chicken in a zip-top bag along with the brining solution. Turn the chicken over once or twice during the brining time and refrigerate for at least 8 hours, or overnight.
Place it on a wire rack over a rimmed baking sheet and let the brine drip off. Discard the brine.
Pat the chicken dry and set aside to come to room temperature, approx. 1 hour.
Preheat the oven 230°C, gas mark 8.
Add the olive oil to a large cast-iron pan or roasting tray.
Place the chicken over the olive oil and lightly drizzle with some more olive oil and season well.
Halve the head of garlic. Stuff the cavity with the lemons and garlic and truss the legs together.
Place the chicken in the oven, basting once or twice while cooking, for 40-50 minutes or until internal temperature reaches 60°C.
Remove from the oven and set aside to rest for 11 minutes in the pan.
Carve and serve warm.
