Chicken à la Romana

Ingredients for 2 servings:

• 1 chicken, approx. 1.5 kg, ready to cook
• 2 garlic cloves
• Salt and pepper, white from the mill
• 4 tbsp herbs, e.g. sage, parsley, rosemary and marjoram, chopped
• ½ lemon(s), untreated, zest
• 4 tbsp olive oil
• 4 slice(s) streaky bacon
• ⅛ liter white wine, dry
• 300 g tomatoes, peeled and diced
• 100 g spring onion(s), diced
• Oil for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the chicken, pat dry, and cut in half lengthwise. Then drizzle the chicken with oil, mix the chopped garlic, salt, pepper, herbs, and lemon zest, and season the chicken with 2/3 of the mixture inside. Spread the rest over the skin and wrap it with bacon. Place in a greased ovenproof dish and place in an oven preheated to 250°C (top/bottom heat). Sear briefly, then add the wine. After 15 minutes, add the tomatoes and spring onions, reduce the heat to 180°C, and cook for about 45 minutes, depending on the size of the chicken.