For the marinade, squeeze the garlic through a press and mix with the paprika, cayenne pepper, oregano, pepper and oil.
Cut the poulard along the backbone with poultry or kitchen shears. Lay skin side up on the countertop and heartily press the breastbone with your hand to break it. Insert a metal shish kebab skewer through each thigh and breast to keep the flat shape.
Squeeze the juice of one lemon. Place chicken in a shallow gratin dish. Drizzle with juice of one lemon and brush with marinade on both sides. Cover with plastic wrap and let marinate for 3-4 hours at room temperature, or possibly better, overnight in the refrigerator.
Season the chicken on both sides with salt and place it skin side down in the baking pan of the oven and put it on the lowest shelf of the cold oven. Set the oven to 180 degrees and roast the chicken for 60-70 minutes. After half an hour turn the meat to the other side. In between, baste with the roasting juices. The poulard is cooked when the juices that come out when piercing the legs are no longer bloody.
Tip:
Serve with white cabbage salad and warm garlic bread. A beer or a plain red wine is suitable as a drink.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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