We like cutting the whole chicken in half so that it cooks faster. Using a large sharp knife or kitchen shears, place chicken breast side down on board and cut along both sides of the back, cutting through the ribs (save the backbone for making stock). Then open up the chicken, lay it breast side up and cut down through the centre of the breast. If you are not confident doing this, ask one of our butchers in the store, they will be happy to do this for you.
Marinate the chicken, refrigerated, for at least 4 hours (but it is immensely better if you do it overnight!). The marinade will penetrate the meat and the final dish will be so much more flavourful!
Place chicken in a glass dish or zipper plastic bag.
In medium bowl, whisk the olive oil, zest and juice of the Meyer lemons, garlic flowers and salt and pepper to taste.
Pour this mixture over chicken and marinate for 4 hours or up to overnight.
Place chicken on roasting pan and arrange garlic, Meyer lemon halves, Cara Cara orange slices, Clementine quarters and rosemary sprigs around chicken.
Pour marinade over everything.
Bake at 375°F for 40-50 minutes, or until internal temperature in the thigh reaches 165°F and juices run clear.