Marjoram Roast Chicken

Ask your butcher to joint your chicken into four, which gives good sized portions and decreases the cooking time - ideal for mid-week entertaining.  The marjoram gives a lovely fragrant aroma to the chicken and for summer, you could simply serve this with a green salad.

1 free-range chicken, jointed into 4
4 cloves garlic, squashed with the flat part of a knife
4 shallots, peeled
1 bunch marjoram
1 lemon, sliced
olive oil

If you have time, marinade the chicken with garlic, shallots, half the marjoram and lemon overnight.

Heat the oven to 200C and put a little olive oil in a roasting dish and add chicken with marinade ingredients.  Cook for 20 minutes, then add remainder of marjoram and cook for a further 15-20 minutes, or until juices run clear and skin is brown.

Serves 4.