Chica's Roast Chicken with Lemon, Garlic, and Manzanilla

1.Rinse and wipe the chicken all over.

2.Remove the wing pinions and any excess fat from the cavity.

3.Put the whole lemon inside the chicken.

4.Peel the garlic and the onion, slice the onion, and put both in the bottom of a roasting pan or the bottom half of a soaked clay chicken brick.

5.Lightly season the chicken, set it on top of the onions and garlic, pour the manzanilla over it, and place in the center of the oven, preheated to gas mark 4, 180°C/350°F.

6.Roast for 1¼ to 1½ hours, or until the juices run clear when a skewer is inserted into the thigh meat.

7.Remove the chicken and put it in a warm place while you finish the sauce.

8.Boil down the sauce slightly to reduce it, with the bits of vegetables kept in it, although they will have practically disintegrated.

9.Alternatively, the sauce can be reduced and sieved and even finished off with cream or butter.

10.Carve or joint the chicken and serve the sauce separately.