French lemon-garlic chicken

Name: French lemon-garlic chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Branches of rosemary; 2 untreated lemons; 1 Garlic bulb; 1 (approx. 1.5 kg) ready-to-cook chicken or small poulard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg new potatoes; 3 TABLESPOONS Olive oil; 1 TABLESPOON Butter; 1-2 TEASPOONS Honey; 7-10 Tbsp Grease; 7-10 Tbsp Wood skewer; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Branches of rosemary
2 untreated lemons
1 Garlic bulb
1 (approx. 1.5 kg) ready-to-cook chicken or small poulard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg new potatoes
3 TABLESPOONS Olive oil
1 TABLESPOON Butter
1-2 TEASPOONS Honey
7-10 Tbsp Grease
7-10 Tbsp Wood skewer
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary and shake dry. Wash lemons hot and rub dry. Halve lemons and garlic bulb. Wash chicken inside and out and pat dry. Season chicken inside and out with salt. Put 1/2 lemon, 1/2 garlic bulb and 1 sprig of rosemary in the abdominal cavity and insert a wooden skewer. Tie the legs together. Place the chicken on the lightly greased fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours
2
Wash the potatoes thoroughly and cut into slices. After about 30 minutes, spread the potatoes on the fat pan around the chicken. Sprinkle with 2 tablespoons of oil and season with salt. Squeeze 1/2 lemon. Melt butter. Add 1 tbsp. oil, honey and 2 tbsp. lemon juice. About 40 minutes before the end of the cooking time, brush the chicken 2-3 times with the marinade. About 30 minutes before the end of the cooking time, place 1/2 garlic bulb, 1/2 lemon and the remaining rosemary on the fat pan.
3
Arrange chicken and potatoes on a plate and garnish with lemon, garlic and rosemary