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Stephanie boyer
Perfectly roasted chicken in three steps
Chicken from the oven with thyme, rosemary and garlic.
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Ingredients
Directions
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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.
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Squeeze half of the lemon above and put both lemon halves with the garlic and herb sprigs in the belly of the chicken.
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Preheat the oven and the roasting pan to 225 ° C.
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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.
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Switch the oven temperature back to 175 ° C.
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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.
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Baste occasionally with cooking fat to prevent dehydration.
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Put a skewer in the thickest part of the chicken (at the femur) to check the doneness.
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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.
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Wrap the chicken in aluminum foil and leave to rest for 10 minutes, so that the juices spread well in the meat.
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Remove the excess fat from the roasting pan and pour in the wine or stock.
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Place the roasting pan over medium heat and let the gravy boil gently.
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Stir in the cakes with a wooden spoon. Season the gravy with pepper, salt and lemon juice.
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Nutrition
380Calories
Sodium14% DV330mg
Fat46% DV30g
Protein48% DV24g
Carbs14% DV41g
Fiber20% DV5g
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