John Myers
Ingredients for 2 servings:
- 1 chicken of approx. 1.3 kg
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt and pepper
- 1 tsp turmeric
- ½ tsp spice mix (harissa, alternatively paprika and a little chili)
- 1 lemon(s), quartered
- 1 bunch of herbs (rosemary, thyme, sage, oregano)
- 10 garlic cloves with skin, crushed
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
can be varied again and again
Wash the chicken, dry thoroughly, and season with salt inside. Cut the lemon into eighths and squeeze out 2 tablespoons of the juice for the marinade. Stuff the chicken with the lemon quarters, garlic cloves, and the mixed, whole herbs, and seal the opening with toothpicks or something similar. Then, mix a marinade of olive oil, lemon juice, salt, turmeric, and harissa and brush the outside of the chicken with it. Let it sit for about 1-2 hours. Then tie the chicken with some kitchen string and roast it in a small dish on the middle rack at 225 degrees Celsius: 20 minutes on one side, 20 minutes on the other, then another 25-30 minutes breast-side up. (This depends on the oven and how cold the meat was). It’s best to test for doneness. Brush the chicken with any cooking juices during roasting. The small dish allows the juices to collect at the bottom of the dish and can be used for brushing. This recipe can be varied with other herbs and spices. It’s important that the marinade sits for a while, which makes the chicken extra crispy. Serve with ciabatta bread and marinated vegetables (e.g., zucchini, fennel, carrots, etc., thinly sliced with olive oil, lemon or white balsamic vinegar, fleur de sel, and pepper). Sprinkle with olives, sun-dried tomatoes, and basil to serve.
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