1 white Onion
500 grams of potatoes
2 sprigs of fresh rosemary
5 sprigs of fresh thyme
5 sprigs of fresh lemon thyme
1 Head of Garlic
1/2 Glass of white wine
1 tablespoon of E.V.O. oil
Salt and pepper to taste
We start by washing and peeling the potatoes, then tagliamole in washers and put them inside the piglet. We hair The onion, tagliamola in slices and put this in the piglet. Cut in half the lemon, put half on the side and half inside the terracotta cuociarrosto. Cut in half, in the sense of the width, the head of garlic, the upper half that will easily, put it aside and the lower one put it in the pan. We climb and pepper all the ingredients, stir well, add a sprig of rosemary and three sprigs of thyme and so many lemon thyme and put aside. Dedicate, now, to the preparation of the chicken.
We climb and pepper the inside of the chicken, we put half the head of garlic held aside, the sprig of rosemary, those of thyme and lemon thyme and close with the half of lemon advanced.
We put it on top of the potatoes, and pepiamone the chest, bathe with oil and wine and close the piglet.
We light the oven at 250 ° and as soon as it comes to temperature, let's put in our piglet for 1h 20 '. After the hour, empty the piglet from the formed liquids and let the chicken finish browning.
At the end bake, we check that it is all cooked and prepare to serve.
On a serving plate we put a base of potatoes and onions, we take over the whole chicken and bring to the table. We leave the rest of the contour inside the pig Cuociarrosto of the artisan company Vasai that will bring cheerfulness on the table. We accompany it with a good glass of red wine.
We serve well warm and good appetite!!!!!