Pour the water into the roasting tin, then add the rosemary, the bay leafs and then slice one lemon, then add the chicken on top.
Brush the chicken with olive oil, then sprinkle with salt and pepper and parsley and then add grated lemon zest. Cut the used lemon in half and squeeze on the chicken.
Cook in a the oven on the middle shelf.
From time to time baste the chicken, and then cook until you see the meat has separated from the legs – this is a sign that your chicken is ready. Garnish with rosemary and serve with your favourite vegetables.
To see if your chicken is cooked, use a skewer between the thigh and the breast – if the water runs clear then it is ready.