Summary

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

1. Wash the chicken and running water inside and out, pat dry. Wash 1 lemon and cut into slices. Squeeze out the other two.
2. Preheat the oven to 200 ° C. Peel the garlic and cut into sticks.
3. 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.
4. 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.
5. Now put the chicken in a dripping pan. Spread the lemon wedges on top.
6. 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.
7. Let rest briefly, cut into pieces and enjoy.
8. Best served with white bread.
9. Or if the poulard should be enough for 4 people, then you can serve it with rosemary potatoes!