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This recipe was uploaded by maddimouse
If you don´t want to use the spice mix just use salt and pepper.
This recipy is for four portions.
Wash the potatoes and cut them halfway through. Cook them in salty water until they´re done and put them aside.
Preheat the oven to 180°C.
Chop the lemons and onions in pieces about as big as the phalanx of your thumb, put in a bowl and add the peeled garlic, the rosemary needles and the olive oil. Mix the ingredients and stuff the chicken with most of the filling, close the end.
Put a deep baking tin on the stove and pour in 3 tblsp olive oil. Roast the chicken from all sides until it has taken some colour, set the chicken aside.
Put the leftover filling in the tin and stir-fry it for a minute. Add the wine and place the chicken on top. Put the tin in the oven.
Take the tin out of the oven after 30 minutes and coat the chicken with honey, put it back in. Repeat this every 30 minutes until the chicken is done.
Take the chicken out of the tin 30 minutes before it´s finished and add the potatoes to the leftover filling. Mix well and put the chicken back on top and put the tin back into the oven.
When it´s finished, carve the chicken and serve it with the potatoes. Apart from the rosemary needles you can eat everything, especially the lemon pieces that haven´t been inside the chicken are wonderfully soft and tender.
For the chicken I am calculating 1 hour per kilo, adding 20 minutes to the end. You might have to put some foil over the chicken towards the end so it doesn´t get black, depends on your oven.
You might have some of the filling left over. Don´t throw that away! Bring the filling to boil with a little bit of veg stock, pour it all in a blender and blend it until it´s creamy (you might have to add some hot stock). Mix this with some potatoe mash or freeze it and add it to a sauce when frying some chicken breast fillets.