Baked chicken

Preparation:

Preparation: Cut the legs off the chicken, bring the thighs close to the body and tie them; fold the head under the left wing and insert the cloves of garlic and the sprig of rosemary into the belly. If you like the scent, add two or three whole bay leaves. Tie the wings tightly together with a thin string. Arrange the chicken in a saucepan with salt, pepper and drizzle with a little oil, sprinkling it with the butter in small knobs. Place the container in the preheated oven, sprinkle the chicken from time to time with the cooking sauce and cook for about 45 minutes, turning it often. Before taking it out of the oven, prick it near the thigh with the tines of a fork and, if a reddish liquid comes out, leave it in the oven a little longer. Serve it immediately on the table accompanying it with potatoes cut into sticks and fried in oil.