Stuffed Chicken

Ingredients

• 1 chicken (ca. 1.4 kg)
• 1 Garlic clove
• 1 tbsp freshly chopped rosemary
• 1 tbsp Lemon Juice
• 200 g Cream cheese
• Salt
• black pepper (freshly ground)
• 1 untreated lemon
• 80 g melted butter

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Thoroughly rinse the chicken and pat dry. Peel the garlic and press it into a bowl. Mix rosemary, lemon juice, and cream cheese together, seasoning with salt and pepper. Carefully loosen the skin from the chicken, preferably starting at the neck. Spread a thin layer of cream cheese between the skin and meat. Wash the lemon hot and pat dry. Cut lengthwise into quarters and slice. Place the slices under the remaining cream cheese and fill the chicken. Close the openings (at the neck and breast tip) with toothpicks. Place the chicken breast-side up on a rack (with a tray underneath) and roast in the oven for about 60 minutes. Season the butter with salt and pepper and brush the chicken with it every 10 minutes.

3. 3.

   Remove the stuffed chicken from the oven, take out the toothpicks, and serve.