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Roasted Lemon Chicken with Corriander

Ingredients

2 whole chickens
4 lemons
as needed thyme
as needed bayleaf
as needed olive oil
8 stripes of panchetta
as needed salt and pepper to taste
as needed corriander

Instructions

Cut the tail of the chicken and throw it in a bin (The end part of the chicken contain glands,if it burst during cooking, the chicken will have a bitter taste). Cut of the chicken wings, and keep it (to make stock).
Pat dry the chicken, with a paper towel. Cut the garlic bulb in half and stuff it inside the chicken, alongside the thyme, bayleaf, salt, pepper half of a lemon, and coriander stems.
Season the outer part of the chicken with salt and pepper. Next ‘massage’ the chicken with olive oil. Make sure you coat them with oil evenly, this will help to form a crispy skin while it finish cooking.
Wrap the chicken with pancetta. The pancetta will infuse flavour to the chicken, and also keeping the chicken nice and moist. Wrap it with clling film, and put it in the fridge for 15 minutes.
Pre heat oven about 180 degrees Celcius.
Take the chicken out from the fridge and put it into the oven for about 17 minutes.
Put it on a plate, and garnish with coriander.

Tips: To check wheter the chicken have been cooked, lift it up and let the juices run down. If it is clear, then the chicken have been cooked, if it is still bloody, put it back in the oven.