Instructions: Preheat the oven to 230C/450F/Gas 8

Wipe the chicken halves thoroughly.

Loosen the side from the meat making two pockets one at the breast end and one at the leg end.

Mix the rosemary with the mascarpone season with salt and pepper and place a large tablespoonful of this mixture in each pocket in the chicken.

Season the chicken with salt and pepper.

Heat the oil in a large ovenproof frying pan.

Brown the chicken pieces quickly on both sides put into the preheated oven and roast for about 15 minutes.

Test for doneness by pulling a leg away from the body if the juices run pink cook a little longer.

Remove the pan from the oven and over a medium heat add the lemon juice.

It will immediately combine with the mascarpone and chicken juices.

Turn the chicken to coat it with the sauce and serve.

Serves 2

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