Crispy Chicken with Lemon and Pepper in the Oven

Ingredients:

• 110 g unsalted butter, room temperature
• Grated zest and juice of 1 lemon
• 2 cloves of garlic
• 2 tsp chopped fresh thyme
• 2 tsp paprika
• 2 chickens weighing 2-2.2 kg each, wash and dry
• 1 cup dry white wine

Preparation:

1. Preheat oven to 200°C. In a food processor, pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt, and 1 tablespoon black pepper until smooth.
2. Place the chicken carcasses on a rimmed baking sheet. Loosen the skin on the breasts and thighs with your fingers. Rub about three-quarters of the spiced butter under the skin, and rub the rest over the entire surface of the chicken. Refrigerate, uncovered, 2-8 hours before roasting.
3. Tie the chicken legs together with twine and tuck the wings under the chicken. Place them breast-side up on the rack in a large roasting pan. Pour wine into the roasting pan and place in the oven; roast until golden brown and the internal temperature reaches 165°F (76°C) in the thickest part of the thigh, about 1 hour 50 minutes. Cover the chicken with foil if the skin is browning too quickly.
4. Let the chickens rest for 10 minutes before carving (see below). Sprinkle with salt.
5. Grab one of the legs with tongs and pull it away from the chicken; cut the skin with kitchen shears.
6. Pull the leg outward and back to open the joint; remove it with scissors. Repeat on the other side.
7. Using scissors, separate the drumsticks from the thighs.
   
   
8. Cut off the wings as close to the chicken as possible.
9. Insert scissors into the tail section of the chicken and cut along the breastbone.
   
10. Pull one of the breasts back and cut it away from the spine. Repeat on the other side.