Pat the chicken dry with paper towels. Mix the oil, butter, garlic, rosemary, thyme, salt and black pepper and rub the mixture into the chicken, including under the skin.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Put the lemon, some of the onion and some of the rosemary into the cavity of the chicken.
3
Preheat the oven to 180°C (355°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Scatter the rest of the onion over the bottom of the pan.
Baking pan
5
Arrange the carrot in the pan.
Baking pan
6
Place the chicken on the onion and carrots, breast side up.
7
Pour the chicken stock into the bottom of the pan.
8
Bake uncovered 120 minutes, until the skin is browned and blistered in spots and the juices run clear. While baking, baste the chicken with the pan juices every 30 minutes.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9
Raise the oven to 200°C (390°F) and bake 60 more minutes, until the skin is browned.
OvenBaking pan
10
Take out the chicken and let it rest 20 minutes, and only then carve.
KnifeCutting board
550calories
57 gprotein
5 gcarbs
32 gfat
● protein 43%● carbs 3%● fat 54%
Per serving (346 g), of 10 servings
To assemble ·
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⚖ About the ingredients
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
