Chicken on a bottle baked with lemons and rosemary

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Prepare all ingredients.

2. STEP 2

   

   Place the chicken in a marinating pan, separately mix the water and all the spices for the marinade (French herbs, hot pepper and salt).

3. STEP 3

   

   Pour the marinade over the chicken and leave for 1 hour. Turn it over a couple of times during this time so that the meat marinates evenly.

4. STEP 4

   

   For the bottle, cut the garlic so that it fits into the neck. It is better to take a bottle with a wide neck or a beer can - this way the chicken sits on it better.

5. STEP 5

   

   Place garlic, rosemary, bay leaf, lemon quarter and French herbs in the bottle. Fill everything with water.

6. STEP 6

   

   To coat the chicken before baking (that is, for the future crust), use sour cream.

7. STEP 7

   

   Add hot pepper, pressed garlic, paprika and French herbs to the sour cream. Mix everything well.

8. STEP 8

   

   Remove the chicken from the marinade and place it on the bottle. Make sure that the neck of the bottle is inside the chicken and pinch the top skin to seal off the steam inside the chicken as much as possible.

9. STEP 9

   

   Coat the chicken with the sour cream mixture and place it in the oven. Cook at 200 degrees for about 1 hour.

10. STEP 10

    

    For the sauce, chop the dill, add garlic, pepper, parika, salt and herbs.

11. STEP 11

    

    Squeeze out the lemon juice.

12. STEP 12

    

    Add sour cream and mix everything.

13. STEP 13

    

    The sauce is ready.

14. STEP 14

    

    When the chicken is done, carefully remove it from the bottle and let it rest for 10 minutes.

15. STEP 15

    

    Then serve, cut and enjoy.