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Roast chicken with lemon and garlic

Ingredients 9
Servings 6


  • 1
    free-range chicken
  • 65
    fresh lemon juice
  • 65
    dry white wine
  • 15
    garlic, crushed (or more to taste)
  • chicken stock powder, to taste
  • ground cloves, to taste
  • whole cloves garlic, as many as you wish
  • 2
    whole lemons, peeled and thickly sliced
  • 8
    sprigs fresh thyme and rosemary (or more to taste)


Remove all visible fat and excess skin from the chicken. Cut it right through the breastbone. Open and flatten it and place in a roasting pan. Sprinkle the chicken with lemon juice and wine, rub it all over with the crushed garlic and sprinkle liberally with the stock powder. Season to taste with ground cloves. Turn the chicken so that the skin faces up and tuck the garlic cloves under the chicken. Arrange the lemon slices and herbs on top. Cover the pan with foil or a lid and roast for 20 minutes in a preheated 200 ºC oven. Remove the foil or lid and turn the bird so that the skin faces uppermost again. Continue roasting without a cover for a further 30 minutes or so, until browned. Baste every now and then with the pan juices. Transfer the chicken to a preheated serving platter. Skim off the fat from the pan juices and pour the juices over the chicken.

Read more on: poultry  |  roast


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