Flat roast chicken

Ingredients for 2 servings:

• 1 chicken (corn-fed chicken)
• Sea salt, from the mill
• Pepper, from the mill, black
• 1 lemon(s), sliced, organic
• 8 garlic cloves, unpeeled
• 8 sprigs of thyme
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Roast chicken quickly and well

The number of people depends, of course, on the size of the chicken and the hunger of the eater. Take the chicken out of the fridge one hour before preparation. I always use a corn-fed chicken (you can, of course, use a different one). Preheat the oven to 200°C (top/bottom heat). Use poultry shears to cut the chicken open along the spine, turn it over, and flatten it. Line a baking tray with baking paper, place the chicken on it, drizzle with olive oil, and season generously with sea salt and pepper. Scatter the garlic cloves around it, along with the lemon slices and thyme sprigs. Done, and off it goes in the oven. After about 45 minutes (again, this depends on the size), the chicken is cooked through and the skin is crispy. If the skin isn’t crispy yet, switch on the grill for a few minutes. It’s not much work and delicious. Serve with fries and/or salad. Of course, don’t throw away the juices from the baking tray. We serve the Giggerl on a baking tray, and it’s dipped in. Delicate flavor with garlic, lemon, and thyme!