chicken, 1 of over 2 lb in weight
olive oil
un stick of rosemary
lemon juice
red pepper


Wash and clean the chicken removing the giblets. Cut the chicken into half, starting from the breast with the help of scissors. Butterfly the chicken and press your hands over it to flatten.
Massage it with salt, olive oil, finely chopped rosemary, lemon juice and red pepper.
In a large pan, saute the chicken with the split downwards, cover with a lid smaller than the pan and seal for 4 to 5 minutes over a medium-high heat. Then, turn it over and repeat.
Keep cooking the chicken at medium heat turning from time to time until cooked. A 2 lb chicken will take about 1 hour to cook. Check if it’s ready by pricking with a fork, to see if it is still pink in colour. Serve hot.

Thanks to: My Little Italian Kitchen