Frances Bissell

Roast Chicken with Lemon, Garlic and Manzanilla

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in
Modern Classics
Modern Classics

By Frances Bissell

Published 2000

  • About

My winter cooking is often influenced by what I have cooked and eaten in Andalusia, and this next recipe is no exception; it makes a marvellous Sunday lunch. Fino or other good dry white wine can replace Manzanilla if you prefer.

Ingredients

  • 1.25-1.75 kg (3-3½ lb) free-range chicken
  • 1 lemon

Method

Rinse and wipe the chicken all over. Remove the wing pinions and any excess fat from the cavity. Prick the lemon all over with a skewer and put it inside the chicken. Peel and slice the onion; peel the garlic, and put both in the bottom of a roasting pan, or the bottom half of a soaked clay chicken brick.

Lightly season the chicken, set it on top of the onions and the garlic, pour the M