Summary

Ingredients

• 1 chicken (fresh roast chicken weighing approx. kg)
• salt and pepper
• Sprig rosemary
• 4 tablespoon oil (olive oil)
• 1 lemon (s), add the juice
• 1 glass white wine, dry
• 20 g butter

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Instructions

1. Since this chicken is fried almost without any flavorful ingredients, it depends entirely on the quality of the poultry.
2. The most important preparation is to get hold of a brick or other heavy object. For hygienic reasons, the stone should be wrapped in aluminum foil. Preheat the oven to 200 ° C.
3. Cut the back bone of the chicken lengthways with the poultry shears, wash the poultry, dry it, rub salt and pepper inside and out, then place it on the work surface with the cut side down and press firmly with flat hands from above until it is is flat. Make small slits in the skin on the legs and breast and insert several small sprigs of rosemary.
4. Place the chicken bone down in a lightly oiled roasting pan or on a deep baking sheet and weigh it down with the prepared stone. Fry in the hot oven on the middle rack for about 60 minutes. In the meantime, mix the lemon juice with the remaining olive oil and brush the chicken with it after 30 minutes. Take the cooked poultry out of the roaster and keep warm (wrap in aluminum foil and put in the switched off oven). If you want the skin to be crispier, remove the stone about 15 minutes before the end of the cooking time and put the chicken back in the oven.
5. Loosen the roast set from the bottom of the roaster with wine and possibly stir in small flakes of ice-cold butter with the whisk to get a bond. But you can do without that if you think of the line. Finally, season the sauce with salt and pepper and serve with the chicken.