Roast Spatchcock Chicken Garlic and Lemon

Ingredients
1 Free-range chicken
4 garlic bulbs cut in half horizontally
3 lemons cut into 2 cm slices
Sea salt
Black pepper
Extra virgin olive oil

Realization :
Place the chicken on a work surface, breast side down, thighs towards you.
Using poultry shears, cut on each side of the backbone and remove it (Save them for the stock).
Open the chicken and turn it over.
With the heel of your hand, press firmly against the breastbone until it cracks, flatten the chicken so that the meat is one thickness.
Place lemon slices and garlic bulbs all around the chicken and a few underneath.
Drizzle with oil and sprinkle with salt and pepper, massaging the chicken to ensure nice crispy skin.
Roast in the oven at 200 degrees for about 40 minutes or until cooked through.