Ingredients

The following ingredients have 4 Servings
  • 1 large chicken (1,3 kg, ready to cook)
  • 2 sprigs rosemary
  • 3 garlic cloves
  • 2 Tbsps olive oil
  • Sea salt
  • gross peppers (from the mill)

Instruction

  • Rinse chicken and pat dry. Remove the backbone with poultry shears.
  • Place chicken skin side down on the work surface, pressing firmly to flatten. Place in a shallow dish.
  • Rinse rosemary and shake dry. Remove needles from stem; discard stem. Peel the garlic. Chop both rosemary needles and garlic together.
  • Mix rosemary and garlic with olive oil, salt and pepper and spread on the chicken, placing some of the mixture under the skin. Refrigerate chicken at least 1 hour, preferably marinate the chicken overnight in the refrigerator.
  • Place the chicken with skin side down in a heavy, large ovenproof pan or roasting pan. Wrap a brick in aluminum foil and weight down the chicken with the wrapped brick. Brown the chicken over medium heat for 5 minutes before placing in oven.
  • Preheat oven to 225 ° C (fan: not recommended, gas mark 3-4 or about 425 ° F.) Place on the middle rack and roast for 15 minutes. Remove brick and turn the chicken. Roast for another 20 minutes until cooked through, reducing the heat slightly.
  • Remove the chicken from the oven, tent with aluminum foil and let rest for 5 minutes.