Flat Roast Chicken
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken (corn chicken)
- Sea salt, from the mill
- Black pepper from the mill
- 1 lemon (s), sliced, organic
- 8 clove (s) garlic, not peeled
- 8 sprigs thyme
- olive oil
Print Recipe
Pin Recipe Instructions
- The indication of the persons is of course dependent on the size of the goggle and the hunger of the consumers.
- Take the giggerl out of the fridge 1 hour before preparation. I always use a corn chicken (you can of course also use another one). Preheat the oven to 200 ° C (bottom / top heat).
- Use poultry scissors to cut open the chicken along the spine, turn it over and press it flat.
- Line a baking sheet with baking paper, place the chicken on top, drizzle well with olive oil and season well with sea salt and pepper. Spread the garlic cloves around it, as well as the lemon wedges and the thyme sprigs. Ready and off in the oven.
- After about 45 minutes (again depending on the size) the giggerl is done and the skin crispy. If the skin is not yet crispy, turn on the grill setting briefly for a few minutes.
- Little work and tasty.
- There is also french fries and / or salad.
- The juice from the baking sheet is of course not disposed of. With us the Giggerl comes with the baking sheet on the table and it is dipped. Fine taste with garlic, lemon and the thyme!
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