Wash the chicken and pat dry with a kitchen towel. Puncture the lemons in several places with a skewer or fork and place them in the chicken cavity together with fresh rosemary. Cut the carrots into strips and quarter the onions. Cut the potatoes into medium cubes. Place the vegetables in an oiled baking pan and season with salt and pepper. Drizzle over the olive oil. Brush the chicken with butter and place it on the vegetables. Bake in a hot oven (200 degrees) for 20 minutes, lower the heat to medium and continue baking for 45 minutes.

Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands

Serves 4

Email this Recipe Back to Guest Chef 9