Florentines Lemon Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 poulard (s), (roast chicken is also possible, but poulard is meatier), 250g
- 3 lemon (s), untreated
- 3 cloves garlic
- 1 sprig rosemary
- Salt and pepper, black
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Wash the chicken and running water inside and out, pat dry. Wash 1 lemon and cut into slices. Squeeze out the other two.
- Preheat the oven to 200 ° C. Peel the garlic and cut into sticks.
- Pluck off the rosemary needles. Pierce the chicken skin several times with the point of a knife. But the meat must not be injured! Insert the rosemary needles and the garlic sticks into the pricks.
- Rub the poulard with salt and pepper. Melt the butter and mix it with the lemon juice. Now paint the chicken on all sides with it.
- Now put the chicken in a dripping pan. Spread the lemon wedges on top.
- Put everything on the middle rack and fry for about 1 hour and 20 minutes. Brush with lemon butter every now and then. Finally, drizzle with the gravy.
- Let rest briefly, cut into pieces and enjoy.
- Best served with white bread.
- Or if the poulard should be enough for 4 people, then you can serve it with rosemary potatoes!
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