- 3 sprigs of thyme
- 3 sprigs of rosemary
- 2 cloves of garlic
- 1 whole chicken (ready to cook, about 1.2 kg)
- 2 untreated lemons
- 2 tbsp. ghee (or coconut oil)
- 2 tsp. salt
- 2 tsp. pepper
- 1 tsp. turmeric
Pre-heat the oven to 200 °C fan. Wash the herbs and pat dry. Peel the garlic and press with the knife. Wash the chicken and pat dry afterwards. Prick the lemons several times with a fork or knife so that the juice can come out better in the oven.
Season the inside of the chicken generously with salt and pepper and insert a lemon into the chicken, then add the herb sprigs, garlic cloves and finally the second lemon.
Lightly score the chicken skin on the back and push 1 tbsp. ghee or coconut oil under the skin per breast with your finger to the breast bone.
Place the chicken, breast up, in an ovenproof dish. If possible, place the wings under the body and season the chicken generously again from the outside with salt, pepper and turmeric. Bake the chicken in the preheated oven for about 60 minutes until the skin is golden brown. For the cooking test, it is best to cut and check the thigh.
Remove the chicken from the oven, cover and leave to rest for 10 minutes. Then remove the lemons, squeeze over the chicken and serve.
Serve with potato wedges (Patatas bravas).