First, wash the chicken thoroughly inside and out, and let all the water drain well in a colander. Next, place it on a cutting board and open it in half without separating it. Remove the lungs and any impurities. Rinse it again and let it drain once more.

Place it on a large plate, generously grind black pepper over it, and add a little salt, but not too much. Store it in the refrigerator while preparing the spice mixture. Next, chop the onion and garlic in a food processor. Then, add a little salt, the chopped fresh parsley, and all the spices.

Blend well until almost liquefied. Next, take the chicken out of the refrigerator, place it in a bowl, and add half of the spice mixture. Then, close it as shown in the corresponding photo.

Next, add the rest of the spice mixture, rub it all over the outside, and let it marinate in the refrigerator for an hour. After sixty minutes, take a large baking tray and add a generous drizzle of olive oil to the bottom of the tray. Then, place the opened chicken on the baking tray.

Store any leftover spice mixture in the refrigerator. With the oven preheated to 428°F (220°C), place the tray in the oven and bake for forty minutes with heat from both the top and bottom. After forty minutes, remove the tray from the oven.

Next, turn the chicken over, take the bowl with the remaining spice mixture, add a splash of white wine or water, stir to rinse everything left in the bowl, and pour it over the chicken. Reset the oven to 392°F (200°C), return the tray to the oven, and bake for another forty minutes with heat from both the top and bottom. This time may vary depending on your oven.

After three minutes, remove the dish from the oven, pour the remaining sauce over it, sprinkle with a little chopped fresh parsley, and it's ready to enjoy.