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1
Preheat the oven to 180C (I put it at 200C since I was using a whole chicken, breasts included).
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2
Squeeze the juice from some of the lemon and orange quarters into a small bowl.
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3
Add stock, balsamic vinegar, salt & pepper and mix well.
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4
Cut each piece of citrus in half again and toss into a large roasting pan.
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5
Arrange the chicken in the pan (I put my butterflied chook on top of all the oranges & lemons), tucking the orange and lemon and rosemary sprigs in amongst the chicken pieces.
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6
Pour over the stock mixture, cover the pan with foil and place in the oven for 20 minutes (at least 45 minutes for a whole chicken).
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7
Remove the foil, baste the chicken with the juices, turn the heat up to 200C and cook for a further 20 minutes to allow the chicken to brown (I gave it about 45 minutes, then checked on it and, given that Im a serial under-cooker, gave it another 15 minutes while I poured myself a glass of wine).
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8
When the chicken is cooked and browned, gently squeeze the juice from the oranges and lemons.
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9
Carefully ladle or pour the juices from the pan into a medium saucepan; return the chicken to the oven and keep warm.
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10
Allow the chicken juices to boil for a few minutes, then add the lentils and another sprig of rosemary to the saucepan.
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11
Serve the lentils, chicken pieces and rocket on plates.
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12
Drizzle olive oil and some freshly squeezed lemon juice over the salad leaves (I used lemon-infused olive oil).
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13
Enjoy.
