My version of the ULTIMATE Roast Chicken!

I know everybody has their own 'favourite roast chicken', whether it be their own version, their mums version or somebody elses! Well, this is mine :)
It's lemony, garlicy, herby and extremely tasty! Serve with whatever suits your mood - roasties? Salads? Veggies? Nom nom nom

Ingredients:

• 1 whole chicken

 For the marinade

• 2 Lemons (halved)
• 1 Head of Garlic (broken into cloves - leaving the skins on)
• Bunch of fresh Rosemary
• Handful of fresh Sage leaves
• 3 Banana Shallots (chopped in half lengthways)
• Garlic Oil

For the glaze

• 1 Tbsp Redcurrant Jelly
• 1 Tbsp Golden Syrup
• 1 Tsp Sweet Chilli Sauce
• 1 Tbsp Bolied Water

Marinading Method:

• Put the chicken into a large resealable freezer bag
• In a bowl, mix together the garlic oil and juice of one lemon.
• In the cavity of the chicken, add half of the cloves of garlic (skins on), the sage, bunch of rosemary, 1 1/2 shallots and half a lemon cut up into wedges
• Pour the liquid mixture over the chicken
• Then in the bag, put in the remaining garlic cloves, lemon wedges and shallots
• Leave to marinade or put in the freezer until ready to use

 Cooking Method:

• Preheat the oven to 200 degrees
• Put the chicken into a roasting tin (breast side down) and cover with foil
• Roast the chicken for half the cooking time (depending on the size of the chicken) covered in foil
• After the time has elapsed, remove the foil, turn the chicken and continue to cook for the remaining time - minus about 15 minutes
• Turn the oven up to 225 degrees and remove the chicken from the oven
• Mix the glaze up in a small bowl and brush over the chicken
• Put the chicken back in the oven uncovered for around 10-15 minutes until golden brown and cooked so all the juices run clear
• Serve with all your favorite trimmings :)