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Very simple but a very delicious meal. I marinated some lamb for this weekend for a BBQ and had some fresh, very green and very fragrant rosemary left over which I certainly didn’t want to waste.

On Sunday, I bought a spring chicken and marinated it with sweet white wine, garlic olive oil and lots of rosemary. I pulled the leaves off the rosemary sprig and stuffed the twigs in the cavity for the added “inside out” flavour. The trick is to marinate it in a plastic bag. Marinating in a bowl only works if you are diligent enough to turn the meat ever so often but putting everything into a bag and then bundling it into a bowl infuses the flavours much better.

In total the spring chicken was marinated for 24 hours.

To roast, pre-heat the oven to 220 degrees celcius. Roast at this temperature for about 15 minutes, turn down heat to 190 degrees celcius and roast for another 20 to 30 minutes. Serve with veggies. I served it with sauteed onions, red and yellow bell peppers and shitake mushrooms but I think roasted carrots and new potatoes will go very well as well.

It really was a delicious spring chicken. I was never one of those who could buy those pre-roasted chicken from the supermarket. Roasting your own is the way to go.