Soak the Romertoff for 20 minutes in cold water.
Rinse chicken; pat dry.
Rub oil on skin, salt / pepper.
Sprinkle salt / pepper inside the cavity.
Fill cavity with onion, garlic, rosemary, parsley, a bit of oil, and the
quartered lemon.
Place bird in the Romertoff.
Pour lemon juice over the bird.
Garnish with paprika.
Put pot in UNHEATED oven.
Turn oven to 450 degrees.
Bake 1.5 hours, (1 hour 10 minutes for hens) removing cover the last 10 minutes to brown.
Temp should be 165-180F.
Remove bird to plate, take liquid to a saucepan and reduce or high heat until thick.
Note: I use preserved lemons in the cavity instead of regular lemons. See HERE for quick recipe.