Oven-baked chicken with lemon and garlic

Ingredients:

• 2 chicken halves (1.3 – 1.5 kg total)
• 2 lemons
• 2 tablespoons unsalted butter, room temperature
• 2 - 3 cloves of garlic, finely chopped

Preparation:

1. Position the oven rack approximately 20-25 cm from the oven's heating element and preheat the oven to grill mode. Grate the lemon zest and combine it in a small bowl with the butter, garlic, 0.5 teaspoon coarse salt, and black pepper to taste. Mash with a fork to form a smooth paste.
2. Using your fingers, gently separate the skin from the chicken breasts, legs, and thighs. Spread the fragrant butter under the skin as evenly as possible. Cut the lemons in half and squeeze 2 halves over the chicken; season with salt and black pepper.
3. Place the chicken skin-side up on a baking sheet (or on a rack in a roasting pan). Arrange the chicken halves about 2 inches apart, with the thick parts of the legs facing the center. Place the remaining 2 lemon halves, cut-side down, next to the chicken.
4. Grill the chicken in the oven until the skin is browned and crispy, about 8 minutes. If the chicken is cooking too quickly, lower the oven rack to a lower position. Flip the chicken and lemons and continue grilling until almost done (a thermometer inserted into the thickest part should read 165°F (71°C)), about 15 minutes.
5. Remove the lemons when they're well-browned; flip the chicken again and cook until the skin is browned and crispy and a thermometer reads 165°F (74°C), about 2 minutes more. Serve the chicken with the grilled lemons to drizzle with their juices.