Whole chicken with oyster glazing

🥘 Ingredients

• whole chicken 1
• salt
• black pepper
• butter
• oyster sauce 1 dl
• soy 1 tbsp
• sesame oil 1 tbsp
• juice of one lemon 1
• sugar 2 tbsp

1. 1

   Bring out a whole chicken and let it be room tempered. Pat dry with a paper towel. Rub it with salt and black pepper .
2. 2

   Put the oven on 150˚C ( timer for a convection oven).
3. 3

   Brush some butter on the surfaces of an oven safe casserole . Put the chicken in it.
4. 4

   Make a glazing by combining oyster sauce , soy , sesame oil , juice of one lemon (save the squeezed out fruit), and sugar (can be substituted with honey, it's actually nicer. Both will give a nice surface to the grilled chicken). You can pretty much free wheel here from what you have at home. Maybe something spicy: sriracha?
5. 5

   Brush almost all of the glazing onto the chicken. Try to get glazing into all crevices.
6. 6

   Put the casserole with chicken into the oven. This will probably take at least 1 hour . Use an oven thermometer instead. Double check on the web, but I usually go for around 80˚C close to the thigh leg and spot check in the breasts, where it should be around 70˚C. Remember that the chicken should rest outside of the oven too, where the temperature will continue to rise some.
7. 7

   When it's almost done: rub the chicken with the remaining lemon shell, put the remaining glazing on, put it back into the oven and turn on the grill function ( timer ) of the oven and keep an eye on the chicken so it won't get burnt.
8. 8

   Bring the chicken out of the oven, check the temperature. Let it rest for 5 minutes .
9. 9

   Serve with steamed rice and smashed cucumber.