• Half a meter of kitchen twine
• A solid bottom roasting pan (I use a copper mauviel or a cast iron Le Creuset)
• The best whole chicken you can get (choose a nice, big chicken about 1kg in size)
• 1 whole head of garlic
• 1 small to medium lemon
• A large handful of fresh rosemary
• Freshly ground pepper and salt
Pre-heat the oven to 200 degrees Celsius
Place the chicken breast side up with the legs facing towards you
Grind salt and spread generously all over the the chicken and in the cavity.
Grind a sprinkling of black pepper and spread similarly around the chicken and in the cavity
Place the head of garlic on its base and slice it in half through its diameter, parallel to its base so a cross-section of the cloves is exposed
Slice the lemon in half at the diameter as in the picture.
Stuff the cavity of the chicken in alternating layers, starting with the garlic, followed by the rosemary, then the lemon and repeat.
Loop a piece of kitchen twine around each chicken leg and then tie the chicken legs together with the tail bone by criss-crossing the string twice over and around the legs. Tie the kitchen twine in an firm bow. The trussing keeps the flavour contained in the hollow and allows the chicken to cook evenly. When tying, be careful not to pierce the skin as the skin preserves the juices and the flavour.
Cook for an hour, to an hour and a half uncovered until the chicken becomes golden and crispy. Then, take it out and let it rest for ten minutes before you touch it.