Method:

Wash and dry two small lemons; perforate them deeply with a toothpick so that the juice can come out easily. Insert half a stock cube and one of the lemons into the chicken, then the other half of the stock cube and the other lemon. Then cook in the oven (at 200° for 60 minutes) with three spoonfuls of oil.

Wash and dry two small lemons; perforate them deeply with a toothpick so that the juice can come out easily.