Preheat the oven to 180 ºC.
Easy roast chicken
- 1 chicken (about 1.3 kg)
- 1 head of garlic
- 100 ml Borges extra-virgin olive oil
- Herbs de Provence
- Black pepper
- 1 lemon
Step by step
Take the chicken out of the fridge some 3 hours before cooking and wipe dry with a tea towel.
Salt inside and out. Pour the extra-virgin olive oil over the chicken and rub in well.
Sprinkle with the herbs de Provence and pepper and pour the juice of ½ squeezed lemon inside the chicken.
Split the head of garlic in two, without peeling the cloves. Put the chicken on an oven tray facing downwards, together with the garlic and remaining ½ lemon.
Roast for 55 minutes (keep an eye on it for the last 10 minutes) until golden brown.