Servings and Cooking time
Preparation time 15 minutes + 4 hours to marinate.
Cooking time 1 hour
1/3 cup (90 ml) extra-virgin olive oil.
2 tablespoons freshly squeezed lemon juice.
1 tablespoon coarsely chopped fresh rosemary.
1 clove garlic finely chopped, salt and freshly ground black pepper.
2 spring chickens, about 1 pound (500 g) each cut in half.
Roasted potatoes to serve
Mix the oil, lemon juice rosemary and garlic in a small bowl. Season with salt and pepper, place the chickens in a large bowl and pour in the marinade and turn well to coat. Chill for 4 hours.
Preheat the oven to 350°F or 180°C. Place the birds on a raCk in a roasting pan.
Roast until tender and cooked through, 55 to 60 minutes. Baste every 15 minutes during roasting. Serve hot with roast potatoes.