How to make
Wash and dry the chicken very well inside and out.
Combine the salt, black pepper, basil and mix well. Coat the chicken with the mixed spices and rub it very well inside and out. Using a spoon, peel off the skin from the breast and place two thin slices of butter between them. Rub them well.
Cut the lemons into large pieces and stuff them into the opening of the chicken. Close the opening, make a slight incision in the rump and pass a thread through it.
Tie both legs and cross the thread in front of the chicken's breast. If your chicken doesn't have a neck, insert a wooden skewer into the throat cavity and thread the string under the skewer.
Tie the thread and tuck the wings under the crossed thread above the chest. Place the chicken like this on one side in a baking pan covered with aluminum foil.
Melt the remaining butter and pour 2 tbsp. of it, place the baking pan in a preheated oven at 410°F (210°C), roast it for 25 minutes, periodically basting the chicken with a little butter.
After the allotted time, remove the baking pan and turn the chicken over, drizzle it with a little butter and return the baking pan into the oven and roast it for another 25 minutes like this.
After the time is up, turn the roasted chicken breast side up, drizzle it with butter and roast it, until it aquires a nice golden brown crust.
The high temperature and flipping of the chicken during roasting ensures a crispy finish and a gorgeous roasted crispy chicken.
