John Myers
Lemon and Herb Chicken
The perfect lemon and herb chicken recipe with a picture and simple step-by-step instructions.
- 1,5 kg 1/2 Hähnchen eigene Freilandhaltung
- 1 Lemon
- 120 g Butter
- Frozen herbs of Provence
- 200 g Potatoes
- 3 Carrots
- 2 Onion
- Salt, pepper, paprika
- Rosemary sprig
- Wash half the chicken, pat dry. Mix the butter with the herbs. Wash the organic lemon and cut into quarters. Peel the potatoes, carrots and onions and cut into large pieces. Set the oven to 200 ° C.
- Cut the skin on the thighs and slide the herb butter under the skin of the roast chicken, on the thighs and breast. Season the chicken with salt, pepper and paprika.
- I would fill a whole chicken with the lemon, since it is half a chicken, I put the lemon under the chicken in the roaster. Spread the carrot, potato and onion pieces around the chicken. I added a sprig of rosemary to it. Add some water ~ 1/4 l to the roasting pan.
- Now put the chicken in the oven for about 60-90 minutes at 200 ° C. Every now and then pour some gravy over the chicken. When the chicken is done, serve with the potato and carrot vegetables and add some gravy.
- Here’s an addition about the chicken. You can’t compare this chicken with a bought one, because we fed and raised it ourselves. That went to the chicken farm for a couple of weeks. As a result, the meat is firmer, does not have as much water and takes a little longer to fry. That explains the specified roasting time. The weight was about 1.5-2 kg. They were very large broilers. At first I stated it was for 2-3 people, but there is already plenty of meat on the chicken. I hope that I can help you with this.
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