Christmas Ginger & Lemon Chicken

A special extra virgin olive oil from France,

a Christmas gift to Mr. Husband and I.

The chicken...will repeat what I wrote here:

"Did a roast chicken this way:

butter under skin with garlic cloves,

one small onion in quarters, fresh organic sage and half a zested lemon in the cavity,

French Lemon & Ginger infused extra virgin olive oil over the skin,

with salt, pepper, dried ginger and lemon on top...

450F for about 2 hours... I think next time I will take the chicken out a bit 

before 2 hours.... it was great though and I trussed the chicken 

for the first time (did not want the cavity onion and lemon falling out!)"

The skin was very crispy and the chicken very flavourful!