Juicy Roasted Rosemary Chicken

Brining

1. Toss the Herbamare, sugar, pepper and garlic into a pot and cover with 2 cups of boiling water. Stir.

2. Add 1 litre of cold water­ and place the chicken into the pot. Cover and refrigerate for at least 3 hours and up to 6.

Once the brining is completed discard the liquid and roast the chicken using this fab roast chicken recipe below.

Juicy Roasted Rosemary Chicken

1. Preheat the oven to 450ºF. Pour one tablespoon of oil on baking sheet.

2. Flatten the chicken by pressing down on the breast, then break the joints between the body and the legs to flatten the legs as well. Rub the chicken with the butter.

3. Slice 3 cloves of garlic into thin strips then put some into the bird cavity and tuck the rest under the skin. Do the same with 3 rosemary sprigs.

4. Season generously with Herbamare and pepper, then place the chicken on the sheet, breast side down.

5. Cook 15 min in the middle of the oven, then lower the temperature to 375ºF and cook an additional 30-35 min.

6. Put potatoes into a bowl and pour in the remaining oil.

7. Press the remaining garlic cloves then add them to the bowl. Add the remaining rosemary leaves stripped from the stem, whole. Season with Herbamare and pepper then mix well.

8. Take the sheet with the chicken out of the oven, turn the chicken breast side up, then arrange the potatoes all around it.

9. Cook an additional 40-45 min, until the potatoes and chicken are golden-coloured and fully cooked. to prevent excessive sticking, loosen the potatoes from the sheet once or twice during cooking, without turning them over.

10. For a nicely coloured and crisp skin, turn on the top broiler for the last 2 min. Let stand 3-5 min before serving.