Method:

1 whole chicken, halved lengthwise
3 cloves garlic
2 roughly sliced lemons
1 cup lemon juice
1/3 cup Juno Koroneiki or Manzanillo extra virgin olive oil
1 tsp chopped rosemary
Salt and fresh cracked pepper

Mix the garlic lemon juice, chopped rosemary, salt and pepper
Coat the chicken with the mixture and marinate for 24 hours.
Cook the chicken with the marinade at 325 until done.
Plate up the chicken and serve with herb roasted veges or top with Harissa and serve with a cabbage slaw.