Serves: 6-8 | Preparation Time: 15-20 minutes | Total Time: 30 minutes
Ingredients
For the Chicken:
2 Tbsp olive oil or melted butter
1 lemon (zest + juice)
1 whole lemon, halved (for stuffing)
1 whole garlic bulb, halved crosswise
4 cloves garlic, minced
2–3 sprigs fresh rosemary
2–3 sprigs fresh thyme
Salt and black pepper, to taste
For the Filling:
2 Tbsp Snowflake Cake Wheat Flour
1 tsp Snowflake Baking Powder, to crisp the skin
1 tsp dried rosemary or mixed herbs
1 tsp dried thyme
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
Method
- Preheat oven to 190°C.
- Pat the chicken completely dry with paper towel.
- Season the cavity with salt and black pepper, then stuff with halved lemon, garlic bulbs, rosemary and thyme.
- In a small bowl, mix together Snowflake Cake Wheat Flour, Snowflake Baking powder, dried herbs, paprika, garlic powder and onion powder.
- Rub the chicken all over with olive oil or melted butter.
- Sprinkle the flour mixture evenly over the chicken skin and rub gently to coat.
- In another bowl, mix lemon zest, lemon juice, and minced garlic.
- Rub the lemon garlic mixture over the chicken (and lightly under the skin if possible).
- Season the outside of the chicken with salt and pepper.
- Place chicken on a rack or on a roasting tray.
- Roast uncovered for 1 hour 15 minutes.
- Baste once halfway through cooking.
- Remove chicken from oven.
- Rest for 10–15 minutes before carving.
- Squeeze roasted lemon and garlic over the chicken before serving.
