Perfectly roasted chicken in three steps

Name: perfectly roasted chicken in three steps
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 whole chicken approx. 1.2 kg; 4 el traditional olive oil; 2 tl coarse sea salt; 1 lemon; 3 toe garlic; 4 twig fresh thyme; 2 sprig of rosemary; 100 ml White wine or chicken broth

Chicken from the oven with thyme, rosemary and garlic.

Ingredients

Kitchen Stuff

1 roasting tray
1 skewer

Directions

Rub the chicken on both the inside and outside with olive oil and a mixture of freshly ground pepper and salt. Let the chicken come to room temperature.
Squeeze half of the lemon above and put both lemon halves with the garlic and herb sprigs in the belly of the chicken.
Preheat the oven and the roasting pan to 225 ° C.
Pour a dash of oil into the hot roasting pan. Place the chicken on the breast side and place the roasting pan in the middle of the oven.
Switch the oven temperature back to 175 ° C.
Turn the chicken over after 20 minutes so that the skin of the breast turns brown and crispy. Roast the chicken for another 30-40 min.
Baste occasionally with cooking fat to prevent dehydration.
Put a skewer in the thickest part of the chicken (at the femur) to check the doneness.
Put the chicken back in the oven when pink moisture is released. Test again after 10 minutes: only with clear juice the chicken is completely cooked.
Wrap the chicken in aluminum foil and leave to rest for 10 minutes, so that the juices spread well in the meat.
Remove the excess fat from the roasting pan and pour in the wine or stock.
Place the roasting pan over medium heat and let the gravy boil gently.
Stir in the cakes with a wooden spoon. Season the gravy with pepper, salt and lemon juice.