Chicken wrapped with lemon under a crispy crust

  • Time 2 hours
  • Servings 4 People
  • 1 If the chicken was acquired in a frozen form, the day before the tumor was taken out of the freezer, put it in a deep tank and put it on the bottom shelf of the refrigerator. If you bought a cool chicken, you're lucky to do nothing wrong.
  • 2 When the chicken broke, washed it and wiped out the paper towel. Put it in a clean, deep tank.
  • 3 In the deep plate, I'm gonna mix it with a small, cut-off, smeared garlic, lemon juice, fresh freshly small black pepper. If there's a wish, you can add the same to the chicken, paprika or any other taste-like fix. Chicken meat is a great combination of thyme, but at this time of year, we don't sell it in any form. If you're the lucky owner of a couple of branches or a thymyan cheek, you'll be bold!
  • 4 Limon cut to the quarters, put the chicken in. It's terrific to grind the cushion of the prepared stint-limon sauce, to put a fresh-minded black pepper on top. If you can leave it for ten minutes, you can get it straight. Put it in shape, put it in a pre-death to 230 degrees oven. And experiments are starting here. The thing is, I don't have ovens in principle, and I've been using aerogril for years. Therefore, in my case, chickens are packed at a temperature of 250 degrees (as he produces only the top). If you have a oven, you'll start with 230 degrees 40 minutes, then add 10 minutes before you're ready.
  • 5 Check the chick's readiness: open the fork or knife, the fatest place of the carcase is the femur if there's a light juice or nothing out there, it's probably ready for chickens. " Most likely " means that there is a possibility of cutting off the first-hand chicken and seeing that there is cheese inside the meat. Then put the gun back in the oven and get ready.
  • 6 Ready chicken to get out, cut to flawed pieces, go with a garrier.
Nutrition Facts
  • Calories 901
  • Total Fat 66,7 g
  • Protein 71,8 g
  • Total Carbohydrate 901 g
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