First wash the bird thoroughly and pat dry. Knead the butter, the spices, the lemon zest and the lemon juice well (this is best done with your hands). Salt and pepper the outside of the chicken.
Now prepare two pockets with your hands between the skin and breast meat and distribute a good 2/3 of the seasoned butter in them. Then cut the legs 2-3 times down to the bone and smear the remaining butter into the cuts.
Preheat the oven to approx. 230 ° C - 240 ° C and place the chicken on a baking sheet or rack (tie the legs together beforehand) and put it in the oven. The time will vary depending on the size of the chicken. I always calculate 45 minutes per kg. A normal grilled chicken weighing 1.2 - 1.4 kg takes about an hour.
The ingenious thing about this recipe is that you don`t have to worry about the animal while it is roasting. H. no turning and no more pouring over. The butter makes it tender and juicy and has a really great crispy skin, like on a chicken grill (only better). So made very easy and quick.
The spices for the butter are just a suggestion; you can also make it with paprika or chilli, there are no limits to your imagination.
A fresh salad and a piece of baguette go best with this.
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