1 Chicken (size 14-16)
2 tbspns Genoese Fresh Basil PESTO
3 tbspns olive oil
2 cloves garlic
Salt and pepper to taste
Slit the outer skin of the chicken and spread the pesto under the skin.
Drizzle with the olive oil and sprinkle with salt and pepper to taste.
Cut lemons and garlic cloves in half and place in the inner cavity of the chicken,
Roast (with a lid on) for 1 hour at 180˚C, remove lid and roast for another 20 mins (depending on size of the chicken) until cooked through and juices run clear.
Carve, serve and enjoy.