Prepare the marinade: peel and chop the garlic. Juice the lemons. Destalk and chop the parsley. Put with all the other marinade ingredients in a food processor and whizz to a paste. Spoon over the chicken. If cooking a whole bird, working from the neck end, carefully pull the skin up and away from the breast and spoon some of the marinade between it and the breast. Also put some in the cavity. Leave to marinate at room temperature for 4 hours.
If cooking a whole chicken, remove it from the marinade, reserving the marinade which has not adhered to the chicken. Place it breast down on a rack over a roasting tin and
Remove from the oven and turn breast side up. Spoon over some of the marinade, turn the oven down to
If cooking chicken joints, roast them on a tray starting skin side down for 10 minutes. Then turn skin side up, with the temperature at
© 1995 Alastair Little. All rights reserved.