Chicken stuffed with herbs and lemon
Roast chicken stuffed with rosemary, thyme and lemon.
Preheat the oven to 175 ° C. Consider a cooking time of 1 hour in the oven for every kilo of chicken.
Remove the elastic from the chicken and sprinkle the chicken with salt and pepper.
Cut the lemon into 4 parts.
Fill the cavity of the chicken with the lemon, sprigs of rosemary, thyme and the garlic.
Heat the oil in the frying pan and fry the chicken for about 8 minutes around golden brown.
Turn off the heat. Turn the chicken breast down in the pan.
Place the pan in the middle of the oven for about 1 hour and 15 minutes.
Baste the chicken every 20 min. With the shortening, so it stays nice and juicy and prevents it from drying.
Turn the chicken into the pan after 1 hour of cooking time.
Check chicken regularly after 1 hour on doneness. Use a meat thermometer for this.
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.
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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