Content

• Tips
• Warnings
• What do you need

1 Preheat oven to 180 º C. Place one of the racks on the top shelf of the oven.

2 Remove the guts from the chicken and rinse thoroughly.

3 Dry the outside and inside of the chicken with paper towels and place in a shallow, lightly greased baking sheet.

4 Season the poultry cavity with lightly salt and pepper.

5 Slice one lemon and place it in the cavity.

6 Cover the hole with toothpicks and tie the legs loosely together with a small piece of kitchen twine.

7 Rub a little salt and pepper on the outside of the chicken and place it breast-side down on a baking sheet (illustration shows breast-side facing up) and place on the top rack of the oven.

8 After 50 minutes, remove the chicken from the oven, turn it over and place it back in the oven to complete the searing.

9 After another 45-50 minutes after cooking (it takes 25 minutes for 450 g of meat), take out the chicken and let it stand for 20 minutes, and then cut and serve with the juice that has flowed out of the poultry during the cooking process.

Tips

• Let the chicken sit for 20 minutes after removing it from the oven. This will allow the juice to spread throughout the chicken.
• You can add herbs (tarragon and rosemary) and lemon to the poultry cavity before roasting.
• You can do the same using a mobile grill and indirect heat. Simply fry on the counter with a baking sheet underneath.

Warnings

• It is simple and easy to prepare.You will need the main ingredients: chicken, salt, pepper, lemon and some oil to grease the baking sheet. Try it!

What do you need

• Shallow baking sheet
• Wooden toothpicks
• Kitchen tow
• Paper towels