- 1 whole free-range chicken
- 4 onions, peeled and quartered
- Sea salt and white pepper, to taste
- 2 lemons
- 10 g thyme
- 10 g rosemary
- 10 cloves garlic
- 3 T butter
- 1/2 cup white wine
- 1/2 cup chicken stock
Preheat the oven to 200°C.
Place the chicken in a large cast-iron casserole and tuck in the onions.
Season inside the cavity and stuff with 1 halved lemon, the herbs and garlic. Rub the outside with butter and salt. Pour in the wine and stock. Cover and roast for an hour.
Slice the remaining lemon and arrange around the chicken. Reduce the heat to 180°C and cook for a further hour, covered, adding a little more stock or water if necessary while cooking.
Remove from the oven and rest for 15 minutes. Remove the lemons from the cavity and squeeze the juices into the pan.
Serve with crispy fried kale and the pan juices.
Cook's note: The chicken will be so tender that you can portion it with a spoon.