Summary

Ingredients

• 1 chicken, (about kg)
• 2 lemon (s)
• 4 chilli pepper (s), dried
• 8 leaves sage
• 100 ml olive oil
• salt
• Pepper, a.d. Mill

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Instructions

1. Using poultry scissors, cut the chicken along the breastbone to butterfly it. Press flat and place on a large piece of aluminum foil.
2. Squeeze the juice from 1 lemon into a bowl. Mix with the olive oil, salt, and pepper. Remove seeds from the dried chili peppers and chop finely. Cut the sage leaves into thin strips. Stir the chili peppers and sage into the marinade.
3. Rub the marinade all over both sides of the chicken. Wrap tightly in aluminum foil and refrigerate for 2 hours.
4. Preheat oven to 200°C (392°F). Place the wrapped chicken on a baking sheet. Fold back the top of the foil partially. Bake for 90 minutes until the thickest part of the thigh reaches 74°C (165°F) and the skin is crispy.
5. Cut the remaining lemon into wedges and serve alongside the chicken with white bread.