Open the chicken. This will simplify the marinating process and cook it faster and more evenly. Do this using kitchen shears and cuts along with the paragraphs on both sides. Remove the vertebrae, turn the chicken over and press firmly on the breast to break the bone until the chicken is settled.
After that, salt the chicken with sea salt, make sure that all parts of the chicken are salted. 3-4 teaspoon of salt is sufficient.
Place the chicken in an airtight, warm bowl for baking, then brush it with the sauce. Cover and marinate it for 48 hours.
Preheat the oven to 375 F or 190.5 C. Place the chicken on a baking sheet.
Sprinkle a little olive oil. Leave it on for an hour to one hour + 15 minutes.
Take it out of the oven now, but let it rest for a few minutes before you cutting it.
Meanwhile, chop the romaine, drizzle olive oil and crumble parmesan chips over it.
To divide your chicken, cut the stems first, they will be easily disassembled. Then press firmly with a sharp knife between the breasts to separate.