Lemony Baked Chicken

• 1 12 kg whole chickens
• 2 lemons, roughly chopped
• 3 tablespoons fresh lemon thyme, chopped
• 2 garlic cloves, crushed
• fresh ground pepper, to taste
• 4 teaspoons olive oil
• 6 sprigs fresh lemon thyme
• 4 slices prosciutto

1. Preheat the oven to 180C degrees.
2. Rinse the chickens cavity and dry with paper towel.
3. Place the lemon, spring onion, chopped lemon thyme, garlic and lemon pepper in a bowl and mix together well.
4. Spoon this mixture into the cavity of the chicken.
5. Tie the drumsticks together with string and place on a wire rack over a baking dish.
6. Brush with the oil and top with the sprigs of lemon thyme.
7. Cover the breast with the slices of prosciutto.
8. Cover the chicken with aluminum foil, and bake for 1 1/4 hours or until cooked through.
9. Remove the foil and cook for a further 15 minutes to crisp the prosciutto.
10. Allow the chicken to rest for 15 minutes before serving.
11. Discard the stuffing.

chickens, lemons, fresh lemon thyme, garlic, fresh ground pepper, olive oil, lemon thyme

Taken from www.food.com/recipe/lemony-baked-chicken-24216 (may not work)