1250 g locally produced chicken
3 peeled shallots
1 sprig of rosemary
Sage and thyme as required
1 bay leaf
Salt as required
Pepper as required
Total weight: 1250 / 1400 g
Prepare the chicken, removing any feathers that are left and the giblets.
Wash it and leave it to drain.
Keep the chicken whole for this dish.
Chop the herbs: rosemary, thyme, sage and bay leaf.
Season the chicken with the salt, pepper, oil and chopped herbs.
Put the other flavourings inside the cavity: the lemon rind, shallots, salt and pepper.
Place the chicken on the roasting tray.
Select the "whole chicken" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
Once cooked, remove from the oven and cut into pieces before serving.
This type of recipe does not allow for potatoes to be cooked in the oven at the same time.
For an even tastier chicken, brush with mustard thinned with white wine and dust with curry powder, or if you like hot and spicy food, add some paprika and chilli, with some unpeeled garlic cloves.
The garlic, with its peel still on, can be crushed and placed in the cavity of the chicken, and this way it remains juicy and pungent.