Serves: 6-8 servings
2 ½ lemons
2 litre Amasi
4 cloves of garlic, crushed
2 whole chicken
1 bunch fresh rosemary
62ml softened butter
Salt and pepper
1 small shallt, finely chopped
125ml olive oil
85ml white wine vinegar
1 ciabatta loaf, crusts removed and torn into 2.5cm pieces
200 g arugela or mixed lettuce
Thinly slice 1 lemon. Whisk together the Amasi, crushed garlic and salt.
Divide the Amasi and lemon slices between 2 large re-sealable bags.
Add one chicken to each if the bags, seal and refrigerate overnight of for 24 hours.
Preheat the oven to 180 degrees
Remove the chickens from the marinade and rinse.
Cut the one lemon in half and add a half to each cavity together with some of the fresh rosemary
Please the chickens onto a roasting tray and loosen the skin and place a few fresh slices of lemon under the skin.
Rub the chicken with the softened butter and season well all over with salt and pepper.
Roast for 1 – 11/2 hours until cooked through and golden brown.
Remove the chickens to a platter and cover with foil while preparing the bread for the salad
Pour the chicken roasting juices from the pan into a glass mixing bowl.
Stir in the chopped shallot, oil and vinegar and season.
Pour half the vinaigrette into a small bowl and set aside.
Mix the torn bread in the remaining dressing and place on a baking sheet
Roast the bread in the oven for 15 minutes until golden brown
Cut up the chicken and arrange on a platter with the fresh arugela
Surround with toasted ciabatta bread pieces and sprinkle with the remaining dressing.