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Lemon & Garlic Filled Roast Chicken

1 Mt Barker Whole Chicken
1 large lemon
4 slices prosciutto, chopped roughly
2 garlic cloves, finely chopped
1 tablespoon fresh thyme, finely chopped (no stems)
Salt and ground pepper
½ cup butter, softened
Preheat oven and roasting pan to 220°. Wash the chicken inside and out and pay dry with paper towel. Part the beast skin from the breast meat. It’s important to be gently and work careful as to not rip the skin. Peel the lemon and place the peel into a bowl. Retain the peeled lemon. Add the prosciutto, garlic and thyme to the lemon peel, season with salt and pepper and then mix through the butter. Push the mix into the space between the chicken skin and breast. Rub any leftover mix in and around the chicken. Cut the peeled lemon in half and push it into the cavity. Place chicken in preheated roasting pan and cook in the oven for approx. 1 hour. Allow to rest before serving.
Serves: 5

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