->Roast Chicken 17 <-

1 chicken, (1 1/2 - 2 kg)

1 lemon, chopped

1 onion, chopped

1 sprig fresh rosemary

100 gram blue buffalo mozzarella or other soft and creamy blue cheese (4oz)

50 grams mixed herbs - basil, chives, parsley or your own choice, (2oz)

olive oil

crystal salt

freshly ground black pepper

Stuff the chicken with two thirds of the chopped lemon and onion

and push the sprig of rosemary into the cavity as well.

Mix together with cheese and chopped herbs and season with pepper.

Separate the chicken skin from the flesh with your forefinger taking

care not to tear the skin. Spread the cheese mixture on the chicken

under its skin. Put the remaining onion and lemon in the bottom of

the roasting pan and place the chicken on it. Put three tbsp of

water into the pan around the chicken. Pour the olive oil over

the chicken and season well with crystal salt.

350F/gas mark

4 oven for 1/2-2 hours or until it is golden brown and the juices run clear

when the thickest part of the thigh is pierced with a skewer.

Serve with fresh vegetables and the pan juices.