Roasted Chicken with Lemon
A slow‑cooked chicken dish featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 fresh chickens (about 1.2 kg each)
- Salt
- Pepper (freshly ground)
- 50 g liquid butter
- 400 ml Noilly Prat (French vermouth)
- 6 Garlic cloves
- 2 untreated lemons
- 1 tbsp dried sage
- fresh sage for garnish
Instructions
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1.
Wash the chickens, pat dry and cut into pieces. First split each in half lengthwise, then separate the drumsticks and cut through the knee joint. Separate the breast portions with bone from the back section and freeze the back parts for a broth if desired.
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2.
Preheat the oven to 210°C (fan) or 200°C (conventional). Season all sides of the chicken pieces with salt and pepper. Arrange them in a baking dish, brush with liquid butter and pour over the Noilly Prat.
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3.
Peel the garlic, wash the lemons and slice them. Distribute both between the chicken pieces and sprinkle the contents of the baking dish with sage. Roast in the preheated oven for 30–35 minutes and garnish with fresh sage before serving.
