Flat Bell Pepper Chicken

Remove the peel from the garlic, chop it finely and mix it with the paprika and oil in a baking bowl. Remove the backbone of the poulard with scissors and flatten the chicken. Season all around with salt and rub with the garlic-pepper oil. Place the poulard, meat side up, in a roasting pan or on a deep baking sheet. Cut the lemons in half and spread evenly around the poularde with the cut sides facing up. Roast in the heated oven at 210 degrees without convection on the lowest rack for 50 min. After about half an hour, carefully pour the clear soup and white wine around the poulard in the roasting pan. About 5 minutes before the end of the cooking time, break the rosemary sprigs into pieces and add them. At the end of the cooking time, sprinkle the poularde with a little bit of sweet paprika and bring it to the table. Serve with fresh potatoes or long grain rice.

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