Preparation Preheat the oven to 170-180º and be sure that the chicken is clean. Next, season the chicken using salt, pepper and rosemary. You can lift the chicken skin so that the rosemary leaves are fixed and can provide a stronger scent. In a firing tray, add the oil, the split garlic cloves, the cherry tomatoes and the seasoned chicken. For a different touch, add some lemon juice. It is advised to carve the chicken to get it fully cooked. Roast the chicken for about 45 minutes until the meat is browned. It is recommended to turn up the heating for the last 5 minutes so it can become crispy. Presentation Our suggestion is to serve two different parts of the chicken (leg and breast) with the garrison and a rosemary leaf on top.