Frango Assado com Alho (Baked Chicken with Garlic)

• 1 Chicken, 3 - 3-1/2 lbs
• Juice of 1 lemon
• 4 garlic cloves, minced
• 1 Tbs cayenne pepper
• 1 Tbs paprika
• 1 Tbs dried oregano
• 1/2 tsp ground black pepper
• 2 tsp olive oil
• 1 tsp salt

With a sharp boning knife, cut through the back of the chicken.  Using kitchen shears, remove the breast bone from the chicken.  Turn the chicken over with breast up, and using the palm of your hand, press down to flatten and open the rib cage.  Spread out the wings and legs.

Place a spit through the legs to keep them open during the cooking process.

Place the chicken in a cooking dish and sprinkle it with the lemon juice.   In a small bowl, place the garlic, cayenne pepper, paprika, oregano, black pepper and olive oil.  Mix well.

Rub the chicken all over with this marinade.  Cover the cooking dish and let it set for 3-4 hours at room temperature, or leave it in the refridgerator overnight (but remove from the fridge a few hours before cooking).

Season both sides of the chicken with salt.  Place the chicken in a 400° F oven for 1 hour until the chicken is cooked, turning it a few times and basting it with the marinade.  The chicken is cooked when you poke a toothpick in the thigh and the liquids run clear.

(If you place the chicken in a cold oven to start the skin will become especially crispy