Roast chicken

INGREDIENTS

.1 best quality chicken (1.5-2 kg) you can afford

.2 tablespoons olive oil
.1 clove garlic salt, pepper

PREPARATION

1.Preheat the oven to 210°C.
2.Take the chicken out of the refrigerator 15 minutes before you start cooking.
3.Place the chicken in a roasting pan. The dish should be small enough for the juice to
4.Cooking does not spread too much, evaporate or burn. I cook my chickens almost always in very ordinary stainless steel dishes of 20 x 25 cm. It may be a little small, but the underside of the chicken cooked in its fat, giving a sot-y-leaves it candied, and the top is grilled and golden.

5.Peel the garlic clove and cut it wide.
6.Rub the skin of the chicken with the garlic halves, then put them in its behind. Drizzle with olive oil and, as you will have to wash your hands
7.After the garlic anyway, massage the chicken with the oil to cover the skin.
8.Sprinkle with salt and pepper, then put it in the oven.
9.After 15 to 20 minutes depending on the size of the chicken, lower the oven temperature to 180°C and continue cooking for about 40 minutes. To test the cooking, pierce the flesh or a thigh. If the juice runs clear, it is cooked; if it is still pink, put the chicken back in the oven for 5 minutes.
10.Then stop the oven, open the door and let the chicken rest for 15 minutes.