INGREDIENTS

• 1.8 kg. chicken;
• 500 g. potatoes;
• 100 g. onions;
• 4 cloves of garlic;
• 20 g. parsley;
• 10 ml. lemon juice;
• 2 tsp. salt;
• 200 g. butter;
• 2 tsp. ground black pepper;
• half a lemon;
• 20 g. green onions;
• 50 ml. vegetable oil.

METHOD

1. Mix chopped onion, garlic, parsley with soft butter (butter), pepper, salt and add 1 teaspoon lemon juice.
2. At first glance, the process of separating poultry skin from meat may seem complicated, but don't be intimidated. For the process, you can use the back of the spoon or your fingers, as it suits you. Begin to separate from the side of the head, moving towards the back.
3. Next, using the same spoon, move the mixture (oil, onion, garlic, herbs) under the skin of the chicken and evenly spread it over the body with light massage movements. Then coat the entire surface of the chicken with the rest of the oil and sprinkle with spices. Place parsley stems and half a lemon inside the bird.
4. Preheat the oven to 220° C. Put the prepared chicken into the oven, after exactly 15 minutes, reduce the heat to 180° C and bake for another 30 to 40 minutes. Let the bird rest for 20 minutes.
5. As a side dish, you can cook potatoes, for this, cut the washed potatoes in half (large into four parts) and boil in salted boiling water - 15 minutes, drain. Pour two tablespoons of vegetable oil into a very hot frying pan and fry until crusty, about 5 minutes. Pepper well and salt. Saute for 7 minutes, then sprinkle with finely chopped green onions.