Provencal Chicken

Name: Provencal Chicken
Cook time: 25 min
Total time: 130 min
Yield: 4
Cuisine: French
Ingredients: 1 corn chicken approx. 1.2 kg; 1 lemon; 2 toe garlic; 20 g fresh thyme tray; tl 4 season pepper; tl sea salt; 5 el extra virgin olive oil; chicken broth tablet; 1 dl tap water

Stuffed Provençal corn chicken.

Ingredients

Kitchen Stuff

1 kitchen rope
20 cocktail stick

Directions

Let the chicken come to room temperature. Clean the lemon well and cut into four parts. Cut the garlic into slices.
Tie the thyme with the rope together.
Sprinkle the inside of the chicken with salt and pepper. Put some oil in it.
Put the wedges of lemon, the herb bunch and the slices of garlic into the abdominal cavity. Insert the abdominal cavity with the cocktail sticks.
Brush the chicken around with the olive oil and place in the oven dish. Sprinkle with salt and pepper.
Slide the bowl with the chicken in the middle of the oven and switch on at 175 ºC. Bake the chicken in 1 ½ - 1 ¾ hours until golden brown and roast.
Ris the leaves of the rest of the thyme branches and cut finely.
Place the chicken on a flat dish.
Pour the frying liquid into a saucepan. Add the chicken broth tablet, water and spices. Bring to the boil and cook over high heat until gravy.
Serve the gravy separately with the chicken. Serve with couscous and ratatouille.