We love a good roast chicken, and it’s easy to cook for a couple of people or a lot.

We’ve used Barne Italian Seasoning for a fast and tasty flavour hit.

We’ve also used spatchcocked chicken, which you can get from all good butchers!

This chicken is excellent barbequed, too.

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Serves 4-5

Ingredients

1 whole chicken
Olive oil
Cracked pepper
Coarse salt
2 tbsp Barne Italian Spice Rub
3 lemons, thickly sliced
2 onions, thickly sliced
1 head garlic, cut through the middle of the cloves
A handful of thyme or Rosemary Olive oil

Method

Preheat oven to 180°C.

Cut the backbone out of the chicken and discard or freeze it for a batch of chicken stock later.

Place the chicken on a chopping board skin side up and press down in the centre to flatten the bird. Rub the chicken with olive oil and Italian seasoning.

Place the lemons, onions, garlic and herbs in a baking dish. Season with salt and pepper, drizzle over olive oil.

Place the chicken on top of the vege and cover with foil.

Roast for 30 minutes, basting twice.

Remove the foil and roast for 20 minutes, or until the skin is brown and crisp.

The chicken is cooked when the juices run clear when pierced with a knife close to the bone.