Roast chicken Italian style with garlic, lemon and herbs

Ingredients for 4 servings:

• 1 roast chicken, ready to cook
• 2 rosemary sprigs
• 2 stalks of thyme
• 1 organic lemon(s)
• 4 garlic cloves
• 2 tbsp olive oil
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pick the needles from a rosemary sprig and the leaves from a thyme stalk and chop finely. Halve the lemon and juice one half. Peel one clove of garlic and chop very finely. Mix together a marinade of olive oil, chopped garlic clove, lemon juice, chopped rosemary and thyme, and a little salt, and brush it onto the chicken. Thinly slice the second lemon half. Peel two cloves of garlic and slice them. Push the lemon and garlic slices under the chicken skin on the breast and thighs, making a small cut in the skin if necessary. Place the squeezed lemon half, the remaining peeled garlic clove (just pressed down), and the remaining rosemary and thyme into the abdominal cavity. Place the chicken in an ovenproof dish. Roast in an oven preheated to 170°C (fan oven) for about 50 to 60 minutes on the middle rack until nicely crispy. Serve with ciabatta and a tomato salad.