Chicken Out Of The Oven

Name: Chicken Out Of The Oven
Total time: 90 min
Yield: 4
Ingredients: 1 chicken; 2 lemon; 8 laurel leaf; 2 twig thyme; 2 tablespoon olive oil; sea salt; 1 teaspoon dried thyme; 1 onion; 250 ml White wine; 1 tablespoon butter

Ingredients

Directions

Preheat the oven to 220 ° C.
Cut one lemon into slices and one into slices.
Rub the belly of the chicken with salt and push the lemon wedges, a fourth laurel leaves and the sprigs of thyme.
(Are there no organic lemons, then boil the skin).
Use your fingers to loosen the skin from the breast meat and push a bay leaf on each side.
Push the other bay leaves between the sheet of the bolts.
Lubricate the chicken richly with olive oil, sprinkle with sea salt and thyme.
Place the chicken on a drip tray of a baking tin.
Fill the bottom of the baking tin with two cm of water and place the lemon slices and onion rings.
Bake the chicken in the oven.
First 40 minutes on one side and then 40 minutes on the other side.
The chicken is cooked when you prick it with a knitting needle and clear water flows out.
Remove the chicken from the baking tin, add the white wine in the baking tin and cook over high heat.
Add the butter and serve with the chicken.
Serve the chicken with fried potatoes with bacon and mixed green vegetables.