Chicken in salt crust, along with cardamom, rosemary and lemon

Preheat the oven at 200°C. Meanwhile, take a bowl and mix the salt, the eggs, the lemon juice, the pepper and the wine.

Mix the olive oil with the rosemary and coat the chicken with it. Fill the chicken’s stomach with the leftover lemons. Take a big oven pan and lay parchment paper over it. Now pour ⅓ of the salt equally on the parchment paper and place the chicken on it, after that, smear salt all over the chicken.

Now bake in the oven for 2 hours. When it’s ready, take it out of the oven and let it cool for 10 minutes and remove the salt along with the crust.

To be served with salad and small potatoes on the side.