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1
In a small Bowl, mix all the ingredients for the marinade
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2
Place the chicken in a bowl and rub in the marinade. Make sure you get under the skin and in the cavity too.
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3
Stuff the chicken with bay leaves, half a lemon, cloves of garlic and remaining marinade.
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4
Squeeze half a lemon juice all over the chicken
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5
Refrigerate for at least two hours
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6
Roast the red bell peppers over a live flame until the skin is black and crispy
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7
Set aside and allow them to cool down
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8
Once cool, remove the skin and slice.
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9
Preheat the oven to maximum temperature
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10
Place chicken in the oven and allow it to cook at such a high temperature to seal all of the juices in.
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11
After 30 minutes, turn the oven temperature down to 180 degrees.
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12
Pour the remaining marinade in a roasting ray and add some water-by placing the chicken on a rack over this,you will allow the juices to steam and sip into the meat
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13
While the chicken is cooking, prepare your salad. I like to use these ingredients but you can add any of your choice.
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14
Add the red bell peppers to your salad, season with salt, pepper, olive oil and white wine vinegar
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15
Remove chicken from the oven (after about 1 1/2 hours depending on the size)
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16
Allow it to cool for at least 15 minutes.
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17
Serve with the salad and enjoy!
