Preheat the oven to 190ºC

With the help of a needle, inject the chicken everywhere with cognac. There will be cognac left over.

Season with garlic salt, thyme, oregano and pepper, not forgetting the inside of the chicken.

Spread the surface of the chicken with lard that will add flavor and the necessary fat.

Drizzle with the rest of the brandy.

Bake for approximately 1 hour and a quarter.

After 40 minutes, add the dried fruits: prunes, dates and dried apricots (some can be inserted into the chicken)

Cover with aluminum foil so that neither the chicken nor the fruits burn.

After baking another 20 minutes, remove the aluminum foil and continue roasting another 15 to 20 minutes until the skin is golden brown.

If necessary, put the grill but, in that case, you have to remove the fruits so they do not burn.

Once out of the oven, remove the chicken and, over the fire, add a shot of white wine to deglaze the dish.

Pour the juices into a pan and reduce to bind the sauce.

Present the chicken on a platter with the fruits and the sauce in a sauce boat.