A feast not only for the taste buds. Because even the olfactory nerves get their money’s worth with this delicious chicken.
Ingredients for 4 persons
- 1 chicken
- Salt pepper
- 4 unwaxed lemons
- 2 small sprigs of rosemary
- 3/8 – ½ liter hot chicken broth
- wooden skewers and kitchen twine
Preparation
- Wash the chicken inside and out and pat dry with paper towels. Then season the chicken generously inside and out with salt and pepper.
- Wash the lemons in hot water and dry them. Roughly chop 2 lemons. Wash the rosemary and pluck off the needles. Then push the lemon pieces and the rosemary into the abdominal cavity.
- To close, press the opening together and insert wooden skewers. Tie the skewers crosswise with kitchen twine and knot.
- Thread a long piece of kitchen twine from both sides over the wings to the breast tip and cross underneath. Then wrap the thread around the club ends and tie them tightly together so they don’t stick out and burn.
- Roast the chicken on the drip tray in the preheated oven for approx. 1 ½ hour. After 30 minutes, pour in the broth. Peel the zest from 1 lemon and cut into strips.
- About 10 minutes before the end of the roasting time, drizzle the chicken with the lemon juice, sprinkle with the lemon strips and arrange the lemon wedges. Cut up the chicken. Season the roast to taste and serve extra. Roasted potatoes or bread go very well with this. Good Appetite
Useful additional knowledge
Like all poultry, the chicken should always be well-done. It is, therefore, best to do a cooking test at the end of the roasting time. Use a wooden skewer to pierce between the breast and the leg. If clear liquid comes out of the puncture site, the chicken is done. If it’s still pink, it needs to continue cooking.
