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Chicken stuffed with herbs and lemon
Roast chicken stuffed with rosemary, thyme and lemon.
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Ingredients
Directions
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Preheat the oven to 175 ° C. Consider a cooking time of 1 hour in the oven for every kilo of chicken.
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Remove the elastic from the chicken and sprinkle the chicken with salt and pepper.
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Cut the lemon into 4 parts.
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Fill the cavity of the chicken with the lemon, sprigs of rosemary, thyme and the garlic.
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Heat the oil in the frying pan and fry the chicken for about 8 minutes around golden brown.
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Turn off the heat. Turn the chicken breast down in the pan.
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Place the pan in the middle of the oven for about 1 hour and 15 minutes.
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Baste the chicken every 20 min. With the shortening, so it stays nice and juicy and prevents it from drying.
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Turn the chicken into the pan after 1 hour of cooking time.
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Check chicken regularly after 1 hour on doneness. Use a meat thermometer for this.
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Insert the meat thermometer into the thickest part of the chicken. If it indicates 70 ° C and clear liquid comes out, the chicken is cooked.
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Take the chicken when it is cooked out of the oven and let it rest for 15 minutes in the pan with the lid on it.
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Nutrition
570Calories
Sodium6% DV145mg
Fat71% DV46g
Protein72% DV36g
Carbs1% DV2g
Fiber4% DV1g
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