Ingredients
- Whole chicken: 1 piece (approx. 1.2 – 1.5 kg)
- Olive oil: 3 tablespoons
- Garlic: 2 chopped pods
- Herbs: Thyme, rosemary or herbs of Provence
- Spices: Paprika (sweet or smoked), salt and pepper
- Lemon: 1 half lemon (optional)
Instructions
1. Preparation of the poultry (La Crapaudine)
- Using sturdy kitchen scissors, cut along both sides of the chicken spine to completely remove it.
- Turn the chicken over and press firmly on the breastbone with the palm of your hand to flatten it.
2. Seasoning
- In a small bowl, mix theolive oil, l’garlic, the herbs, the paprika, the salt and the pepper.
- Generously brush the chicken on all sides with this marinade.
3. Cooking
- Preheat your oven to 200°C.
- Place the chicken flat, skin side up, on a baking sheet lined with parchment paper or in a large dish.
- Bake for approximately 40 to 50 minutes. The skin should be nicely browned and crispy.
4. Rest and Service
- Remove the chicken from the oven and let it rest for 5 to 10 minutes under aluminum foil before cutting. This allows the juice to distribute well.
Chef’s tip: Accompany this dish with fingerling potatoes or roasted seasonal vegetables directly on the same plate so that they absorb the juices from the chicken.