Ingredients
Servings: 4
1 whole chicken
1 tablespoon salt
1 teaspoon black pepper
2 sprigs of rosemary
3 cloves of garlic, peeled
1 lemon, cut in half
Preparation
While the oven heats up to 230C, wash the chicken and dry gently with paper towels.
Salarne well exterior and the cavity. Sprinkle with pepper and half of the rosemary.
Put the whole sprig of rosmarrino remained in the cavity with garlic and lemon.
Place the chicken on a rack placed over a baking sheet. Bake for about 1 hour or until juices come out clear.
