Ingredients

• 1 kg whole chicken, washed and patted dry 
• 2 cloves garlic, finely minced (but I preferred mine to be grated, almost paste-like) 
• 3 Tbsp unsalted butter, softened 
• 1 Tbsp fresh Rosemary, finely minced 
• Zest of half lemon 
• Salt and pepper 
• 1 small lemon, cut in half (you may use only half for cooking and the other half to make a dipping sauce, that’s what I normally do) 
• 1 small onion, cut in half 
• 5 cloves of garlic, crushed lightly (if cloves are too small, a whole head would be nice, just cut in half)

Procedure

• Preheat oven to 200 °C
• Mix the butter, minced garlic, rosemary, lemon zest, salt, and pepper.
• Put half of the mixture under the skin of the chicken and massage it to distribute as evenly as possible. Rub the remaining butter over the chicken evenly as well.
• Stuff the lemon, onion, garlic into the chicken cavity, and then tie the legs and don’t forget to tuck the wings under to prevent from burning.
• Place the chicken in a roasting pan then cook for 45mins to 1 hr. In about half the cooking time reduce the temp to 175°C continues to cook until done, or until the internal temp reaches 77-79°C.
• Let it rest for 10mins before cutting. This is the best time to take some photos. 😄
• Serve this with your fave salad or steamed rice.