You’ve never been to beautiful Alicante? You must! When boarders are open again!!

1. Preheat oven and a roasting pan to 400°F (200°C).

2. First, make sure that the chicken is completely dry, pat any moisture off with paper towels.

3. Put the chicken into a deep roasting pan.

4. In a food processor, or with a mortar and pestle, make a paste with the garlic cloves, salt, parsley and pepper. You won't need to use all of this paste, and it can last a few weeks in the fridge in an airtight container.

5. Stuff the chicken with a couple of tablespoons of the paste, and cover it with a bit more. Then rub the skin with olive oil.

6. Pour the wine and water around the chicken, you can also add a chicken bouillon cube if you want.

7. Cover the chicken in a damp piece of parchment paper.

8. Depending on the size of the chicken, the time in the oven may vary. I cooked my 5 pound chicken for about one hour (until the juices ran clear, not pink).

9. During the last 15 min in the oven, remove the parchment paper and let the skin become crispy. If it isn't crisping up use the broiler for a few minutes.

10. Serve with homemade french fries (I like to fry unpeeled garlic cloves with my homemade fries, they come out tender and delicious!).

Enjoy!