Phyls' lemon chicken

By Grant Allen

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Lemon adds a zing to roast chicken. Photo / Janna Dixon
Lemon adds a zing to roast chicken. Photo / Janna Dixon

1. With a strong knife cut down the breastbone of a whole chicken (preferably a tasty free range one). Flatten it on a board with the heel of your hand.

2. Oil the bottom of a roasting dish. Cut 3 lemons into thick slices and layer these across the pan.

3. Cover the slices with 6 garlic cloves, also sliced, and some fresh dill or fennel leaves.

4. Sit the chicken on top, spread a little oil across it and sprinkle with fennel seeds and salt and pepper.

5. Bake in a moderate oven till cooked (approx 1 hour). Serve with lemon pasta and a green salad.

- Herald on Sunday

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