Flat lemon herb chicken from the tin

Name: Flat lemon herb chicken from the tin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook guinea fowl (approx. 1 kg); 3 Garlic cloves; 6 Stem(s) Moroccan peppermint; 10 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 kg Potatoes; 7-10 Tbsp grated lemon peel of 1/2 untreated lemon

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook guinea fowl (approx. 1 kg)
3 Garlic cloves
6 Stem(s) Moroccan peppermint
10 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 kg Potatoes
7-10 Tbsp grated lemon peel of 1/2 untreated lemon

Directions

1
Cut the guinea fowl lengthwise along the spine. Wash the chicken and dab dry. Press the chicken flat with the inside down and place it on the fat pan of the oven. Peel and finely chop 1 clove of garlic. Wash 4 stalks of mint, dab dry and cut the leaves into strips. Mix 5 tbsp. oil, pepper, lemon juice and chopped garlic. Spread the chicken all around and season with salt. Sprinkle inside with half of the mint
2
Wash and quarter the potatoes. Cut 2 cloves of garlic in half. Mix the potatoes, 3 tbsp. oil, halved garlic cloves, salt and pepper and spread around the chicken on the fat pan. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours
3
Mix lemon zest, remaining mint cut into strips and 2 tablespoons of oil. About 10 minutes before the end of the cooking time, brush the chicken with mint and lemon oil mixture. Remove and sprinkle with mint. Wash 2 stalks of mint, dab dry, remove leaves and cut into strips. Sprinkle chicken with it