We season the chicken ahead of time so the seasonings are evenly distributed throughout the meat. To do this, we sprinkle the chicken with a good handful of coarse salt and rub it so that it adheres to the meat. Let it rest for two hours and shake the chicken to remove the excess salt. We give a few touches of the black pepper mill.
We preheat the oven to 250ºC for 20 minutes. During that time, we dry the chicken well with absorbent paper and heat an iron skillet or a dish suitable for the oven with four tablespoons of olive oil on the fire. We brown the part of the chicken skin for five minutes.
We leave the chicken with the skin down and place it in the bottom of the oven, at the bottom, not on the racks or shelves. Cooking will take between 20 and 25 minutes, depending on the size of the chicken, and whether it is boneless or butterfly-cut. During this time, leaning against the lower part of the oven, the skin will continue to brown and the heat and hot air from the oven will roast the meat.
To verify that it is perfect, measure the temperature inside the thigh and the thickest part of the breast with a probe thermometer and leave until it is about 75ºC. When the chicken is ready, we take it out of the oven and serve it with a few lemon wedges, taking it to the table where we will later cut it into manageable pieces or prey in a traditional way.