18 February 2021

Baked Jona Chicken

Ingredients: 1 chicken (approximately 1.6 kg), 2 medium onions, 2 carrots, 2 celery stalks, 1 clove of garlic, olive oil, sea salt and freshly ground black pepper, 1 lemon, a small bunch of fresh thyme, rosemary, bay leaf and sage.

Preparing the chicken:

Remove the chicken from the fridge 30 minutes before placing it in the oven.

  • Preheat the oven to 240° C.
  • There is no need to peel the vegetables – just wash and chop them coarsely.
  • Crush the garlic cloves, leaving them unpeeled.
  • Place the vegetables and garlic in the middle of a large baking pan and sprinkle with olive oil.
  • Sprinkle the chicken with olive oil and season well with salt and pepper, rubbing all over the poultry.
  • Carefully pinch the whole lemon with the tip of a sharp knife (if you have a microwave, put the lemon in it for 40 seconds – it will smell really nice).
  • Put the lemon in the chicken, along with a handful of herbs.
  • Place the chicken on top of the vegetables in the baking pan and place it in the preheated oven.
  • Immediately reduce the temperature to 200° C and bake the chicken for 1 hour and 20 minutes.
  • If you want to add baked potatoes and vegetables, now is the time to put them next to the chicken and bake for at least another 45 minutes.
  • Pour the liquid over the chicken and if the vegetables seem dry, add a little water so that it does not burn.
  • When it is baked, take the pan out of the oven, place the chicken on a board and leave it for 15 minutes.
  • Cover with foil and cloth and set aside.

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