It is elevated, literally. The elevation here is – quite thick slices of rye bread and a whole head of garlic, sliced in half.
Just take a whole young chicken, rub it with the spices of your choice (I mixed 2 tbsp of butter with salt, pepper, and Italian pepperonchino) both under and over the skin, stuff with more garlic and a whole lemon cut into 4 pieces. Smear the chicken with some olive oil so that the butter doesn’t burn, sprinkle with more salt and pepper, and place it on the bread and garlic platform.
The whole construction happened in the cast iron skillet, which is used for both roasting and serving.
Keep in a 375 degree oven for an hour and 15 min. And the best part of this chicken is – the bread! It turns into a pillow saturated with all the wonderful juices and spices from the chicken, garlic and lemon but still with a crust in the bottom.
