Since this chicken is baked almost entirely without any flavor-altering ingredients, it depends entirely on the quality of the poultry. Whether this recipe will work with a frozen chicken is questionable. The most important preparation is to get a brick or other heavy object, which should be wrapped in aluminum foil for hygienic reasons.
Preheat the oven to 200 °C.
Cut the back bone of the chicken lengthwise with poultry shears, rinse the poultry, dry it, rub it inside and out with salt and pepper and then place it on the countertop with the cut side down. Press firmly on top with your hands until it is flat. Cut small slits in the skin on the drumsticks and breast and insert small sprigs of rosemary. Place tenderloin, bones down, in a lightly oiled roasting pan and weigh down with the prepared stone. Roast in hot stove on middle rack for about 60 min. In the meantime, mix the juice of one lemon with the remaining olive oil and brush the chicken with it after half an hour. Remove the cooked chicken from the roaster and keep warm. (Wrap it in aluminum foil and put it in the turned off stove.) Remove the drippings from the bottom of the roaster with wine and perhaps enrich it with small flakes of butter, i.e. mix the butter, which is as cold as possible, little by little with a whisk into the roast stock.