This is a very delicious dish that is extremely simple - and satisfying to cook

2 fresh, spring chickens (coquelet)
6 Sprigs Rosmary
4 cloves garlic, halved
100 Gramm of Butter
Olive Oil
Salt/Pepper
1 Lemon

Half each chicken with a poultry scissor. Put the Butter in a pan on medium heat and melt - put garlic and rosemary into the pan. Make sure that the chicken halves are totally dry, dry with paper clothe. Season with salt and pepper and put into the pan - skin down. Cook in the hot butter and regularly spoon butter over the chicken during cooking. Make sure that the temperature of the pan remains consistent. The cooking process will take around 20 minutes - turn the chicken halves every 5 minutes - finish the cooking skin down, to make sure the skin is nicely browned and crispy. To finish - squeeze fresh lemon juice over the chicken.

Serve - spoon some butter over. Serve with risotto, french fries or halved potato wedges.