Chicken In A Brick

1 x 1.5 kg/3 lb roasting chicken
1 teaspoon sea salt
2 teaspoons dried marjoram
thinly pared rind of 1/2 lemon
1 clove garlic, peeled and cut into slivers
freshly ground black pepper
2 tablespoons lemon juice
fresh rosemary sprigs, to garnish

Prepare the chickens brick according to the manufacturer's instructions. Place the lemon rind, salt and half the marjoram inside the chicken.

Make small incisions in the chicken skin and insert a garlic sliver into each. Rub the remaining marjoram and pepper over the chicken and sprinkle with half the lemon juice.

Place the chicken in the prepared brick, cover and place it in a cold oven. Set the oven to 220 °C/425 °F, Gas Mark 7, and cook for 1 hour, then uncover and cook for a further 30 minutes. Transfer the chicken to a heated serving dish and keep warm.

Skins the fat from the juices in the brick and pour the juices into a small saucepan. Add the remaining lemon juice and bring to the boil. Adjust the seasoning to taste. Carve the chicken and serve garnished with rosemary sprigs, with the sauce served separately in a heated sauceboat.

SERVES 4.