Summary

Ingredients

• 1 chicken
• 1 lemon (s), untreated
• 1 bunch thyme, fresh
• 2 bay leaves
• 5 cloves garlic
• 4 slices bread, (farmer`s bread), large
• 4 tablespoon olive oil
• 125 g crème fraîche
• 1 shallot (s), grated
• salt
• pepper

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Instructions

1. For the marinade:
2. Grate lemon zest. Mix the crème fraîche with 1 tablespoon grated lemon zest and the grated shallot. Season with salt and pepper and set aside.
3. For the chicken:
4. Remove the spine and use pressure to break the rib cage so that the chicken is flattened apart. Drizzle the chicken with lemon juice on both sides and season with salt and pepper. Chill in the refrigerator.
5. Prepare the grill for indirect heat. Place the bread slices in the indirect area.
6. Spread the thyme, bay leaf and garlic on the bread and drizzle everything with olive oil.
7. Take the chicken out of the fridge and brush with the marinade.
8. Place the chicken with the flat side down on the bread slices and grill indirectly at 180 degrees for about 45 minutes until a core temperature of 78 degrees is reached.