Chicken with lemon

Ingredients for 4 servings:

• 1 fresh chicken, 1300 g each
• 4 lemons, untreated
• 1 bunch of parsley
• 3 cloves garlic
• 40 g butter
• 1 jar capers
• wine, white
• pepper
• Salt
• 1 ciabatta

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

Lemon chicken

Cut the washed chicken lengthwise and rub both halves generously with pepper and salt, inside and out, then place in a bowl. Add the juice of two to three lemons, depending on their size. Roughly dice the remaining washed, unsprayed lemons and add them, along with the zest. Roughly chop the garlic cloves and scatter on top. Roughly chop the parsley, leaving a small amount for decoration, and sprinkle over the top. Add a good splash of white wine. Cover the bowl and refrigerate. Turn the chicken halves occasionally and baste with the marinade, seasoning the meat with more pepper and salt if necessary. Preheat the oven to 200°C (top and bottom heat). After marinating for about two hours, place the chicken halves, skin-side up, along with the stock and ingredients, in a shallow, uncovered roasting pan and place in the oven. Cook for about 60-75 minutes, basting frequently with the stock. When the skin begins to brown, dot the chicken with butter and add the capers. Roast for another 15 minutes. Season the stock to taste and serve the chicken garnished with the remaining parsley. Serve with ciabatta bread and a light white wine.