Salt crusted chicken.
eviscerated, with skin of about 30 lb
Cut the lemon few times with a knife then insert it in the chicken with rosmary, sage and a garlic clove. Brush another garlic clove on chicken’s skin then sprinkle a little black pepper.
In a big and tall oven pan pour a thick layer of salt on the bottom, add chicken and cover it with more cooking salt.
Roast in pre-heated oven at 392°F for about 1 h and 25. When ready broke the salt crust and brush gently the salt from the chicken. It will be juicy and tender, serve it hot or warm.