3 lb. chicken
1 qt. sauerkraut
1/2 tsp. freshly ground red pepper
1/2 tsp. rosemary, crumbled
Juice of lemon
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground white pepper

Preheat oven to 375°F.

Remove backbone of chicken. Flatten the chicken skin side up. Rinse the chicken and wipe it dry. Rinse the sauerkraut in a colander. Place it in an oval dish and brush with olive oil. Toss the kraut with the red pepper and rosemary.

Put the chicken on the kraut skin side up. Rub with lemon juice and salt and pepper.

Bake at 375°F for 1 hour and 20 minutes to 1 1/2 hours. Half way through baking, rub with the rest of the lemon juice.