Brining your chicken overnight imparts a delicious lemony flavour to the bird and ensures that the chicken stays moist and succulent when cooking
Cooking InstructionsDownload PDF
To make the lemon brine, combine 160g of salt, sugar and water and bring to a simmer over a low heat.
Remove from the heat and add the juice of 3 lemons. Allow to cool.
Place the chicken in a large container or resealable bag and pour the brine over plus enough cold water to cover the chicken.
Place in the refrigerator for 4 hours or preferably overnight.
Preheat the oven to 220°C, gas mark 7.
Rinse the chicken under cold water and pat dry using paper towels.
Place in a roasting dish. Cut one lemon in half and stuff the chicken with the lemon halves. Tie the legs together with string.
Slice the remaining lemon and halve the head of garlic. Place the chicken breast-side down and arrange the sliced lemons and garlic around it.
Drizzle with the honey and olive oil and season well with salt and freshly ground pepper.
Scatter the rosemary on the tray and roast for 1-1½ hours, turning the chicken halfway until cooked through and golden.
Rest for 20 minutes before carving and serving.