Perlhuhn Roast with Shallots and Lemons
Perlhuhn roast with shallots and lemons is a recipe featuring fresh ingredients from the Perlhuhn category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Perlhuhn (ca. 1,4 kg)
- 5 untreated lemons
- 12 shallots
- 4 Garlic cloves
- Salt
- Pepper (freshly ground)
- olive oil
- 4 sprigs Rosemary
- 8 sprigs thyme
- 2 tbsp honey
- 500 g canned tomatoes
Instructions
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1.
Preheat the oven to 180°C with fan and top heat.
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2.
Wash and pat dry the Perlhuhn. Wash lemons hot and quarter four of them. Peel shallots and garlic. Combine both with the lemon quarters in a bowl, add 3-4 tbsp olive oil and herbs, mix well. Salt and pepper the inside of the bird, fill it with the shallot-lemon mixture. Tie with kitchen twine or secure with toothpicks. Place the remaining mixture in a roasting tray and lay the Perlhuhn breast side down on top.
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3.
Squeeze the remaining lemon, whisk with honey and 3-4 tbsp oil, season with salt and pepper, brush over the bird. Roast in the oven for about 30 minutes, brushing occasionally and adding water if needed. Turn the shallots and lemons periodically and flip the bird as well. Brush again and continue roasting for another 35-40 minutes until browned. Wash tomatoes and add them to the tray during the last ~10 minutes.
