Preheat your oven to 220`c.Wash the chicken inside and out, and pat it dry. Wash the lemon cut it in half then in quarters and then stuff inside the chicken with the rosemary, lemon and garlic. In a separate bowl mix the salt with the peppercorns, bay leaf, 1 whole egg. Take a large oven-proof dish, which can fit the whole chicken well and cover the base with a layer of sea salt. Then place the chicken on top and insert the whole. Cook for roughly 45 minutes.
Serves 2Email this Recipe Back to Guest chef recipes