Season a ‘butterfly’-shaped chicken with fresh rosemary, garlic, pepper and salt. Moisture with some olive oil. Bake in the oven at 180° for 40-60 mins (check, time to cook depends on the weight of the chicken.
Roast a big red bell pepper in the oven. Cool down in a plastic bag and remove the skin. Mix the flesh with 1 garlic clove, pepper, salt and a ½ teaspoon of smoked paprika. Add a table spoon of good olive oil.
Serve the chicken with the beautiful red coulis, a simple green salad and an oven roasted potato or, yes it is allowed today, some french fries.
PS a butterfly chicken is easier to grill. Split the chicken in the middle (but not completely) and remove the bony structures of the body. You can do this yourself, or ask the butcher to do this. Grill the chicken on the skin.