Serves 4
1 x size 18 chicken
Olive oil
Fresh rosemary
1 lemon
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup cream
1 garlic bulb
1 Preheat the oven to 180C. To spatchcock the chicken - place the bird breast side down on a chopping board. Cut down the back on either side of the backbone then press down on the breastbone to flatten the chicken out. Dry both sides and make slashes on the thick part of the drumsticks. Brush with olive oil.
2 Place rosemary in a roasting dish. Top with slices of lemon then the chicken. Season well.
3 Pour the wine and cream around. Break up the garlic bulb and add. Cook for approximately 40 minutes but test by inserting a skewer, all juices should be clear.
