It's a small chicken weighing about 1.3 kg only.
So here it is, the marinade is really simple, just garlic, salt & black pepper, light soy, lemon juice, onions, olive oil and rosemary (dried) and I put the lemon into the chicken cavity before roasting.
I marinated the chicken for 3 hours, and roasted it for about an hour, oven mark 6, basting constantly and removing the juices to let the skin crisp for the last 15 minutes.
I really and truly am not singing my own praises, but it was good, so flavourful and tender and juicy and tasty and falling off the bone.....
Here is a wing which Hazel had.
And a drumstick......
I let the chicken cool, and hand shredded the meat, wearing plastic disposable gloves and turned the meat into huge stacks of roasted rosemary chicken sandwiches for Sunday Splash. Of course I had to add mayonnaise, grainy mustard, dried parsley, salt & black pepper for extra taste.
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