Chicken baked with lemon and garlic
Votes: 4
Time: 1 hour 55 minutes
Complexity: easily
Servings: 3-4
Complexity: easily
Servings: 3-4
Baked chicken always looks elegant and appetizing on the table. The crispy crust and tender meat will impress everyone, especially when paired with a flavorful sauce. The entire preparation takes about 2 hours, most of which is spent baking. This recipe is very simple and effortless. The chicken turns out very juicy, infused with the aromas of lemon, garlic, and thyme. Trust me, this golden-brown bird will be a stunning addition to your table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (2.3-2.7 kg) roasting chicken
- 1 large bunch of fresh thyme
- 4 lemons
- 3 heads of garlic, halved horizontally
- 2 tbsp (30 g) butter, melted
- 230 g bacon slices
- 1 cup white wine
- 0.5 cup chicken broth
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Remove the chicken giblets. Rinse the chicken inside and out. Trim off any excess fat and any remaining feather stumps and pat the chicken dry. Place it in a large baking dish. Generously season the chicken giblets with salt and pepper. Stuff it with thyme (reserving enough for garnish), 1 lemon, halved, and 2 garlic halves. Brush the outside of the chicken with butter and sprinkle with salt and pepper. Tie the chicken legs together with kitchen twine and tuck the wing tips under the chicken. Cut 2 lemons into quarters and scatter the lemon quarters and remaining garlic around the chicken. Place the bacon slices on top of the chicken, covering it.
- Bake the chicken for 1 hour. Remove the bacon slices from the chicken. Continue baking for another 1/2 hour, or until the juices run clear when you cut the chicken between the thigh and leg. Transfer to a platter and cover with foil while you prepare the gravy.
- Drain the fat from the bottom of the pan, reserving only 2 tablespoons. Add the wine and chicken broth and bring to a boil. Reduce the heat and simmer for about 5 minutes, or until half the liquid has evaporated.
- Cut the chicken into pieces. Garnish with bacon slices, roasted garlic, reserved thyme, and lemon wedges. Serve with the gravy.
Categories:
recipe / Stuffed dishes / Festive dishes / Dinner party / Main courses / Bird / Ina Garten
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