Beer, Lemon and Rosemary Chicken

How to prepare beer, lemon and rosemary chicken

1. Mix the seasonings (paprika, salt, pepper).
2. Wash the chicken, pat dry with paper towels and cut it in half lengthwise. Rub well with the seasoning on both sides.
3. In a heat-resistant dish, pour oil to cover the bottom. Also pour in the lemon juice. Slice the garlic and scatter in the dish. Place the chicken pieces over the garlic.
4. Slice the squeezed lemon peels into rounds and tuck them around the chicken (under the wings, under the thighs). Do the same with the rosemary.
6. Pour the beer into the dish (don't pour it over the chicken or the seasonings will wash off - pour along the edge of the dish).
7. Cover the dish with aluminum foil and bake at 240°C for 1 hour.
8. Then remove the foil and turn on the grill/broiler on medium. Leave the chicken under the grill for another 20 minutes - the skin should become crispy. During these 20 minutes check it occasionally so it doesn't burn! If you see the top (especially the wings) coloring and becoming crispy but the bottom isn't yet, turn the grill to a lower setting!
   *If you don't have a grill, simply leave the chicken in the oven without foil until crispy.

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