Alberto's Lemon Chicken

Ingredients for 4 servings:

• 1 chicken
• 1 large lemon(s), organic with the thick peel
• 1 bunch of Mediterranean herbs
• Salt
• 250 ml dry white wine
• 1 stalk(s) celery, roughly chopped
• 1 carrot(s), roughly chopped
• 1 small onion(s), roughly chopped
• 3 cloves garlic, halved
• Water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Boneless

Completely debone the chicken (leave the wings on). Generously salt the inside and rub the skin with salt. Rinse the lemon in hot water, dry it, and quarter it. Stuff the chicken with the lemon wedges and herbs, and tie it tightly with kitchen string. Fill a baking dish with a wire rack underneath with a little water and half of the wine. The liquid should reach below the wire rack. Add the celery, carrot, onion, and garlic. Place the chicken breast-down on top. Preheat the oven to 200°C (400°F) and bake the chicken for 30 minutes. Then turn the chicken over and cook for a further 30 minutes. Baste the chicken occasionally with the remaining wine while it cooks.