Chicken with Lemon, Rosemary and Sage

This is a recipe from the TV series Kitchen Impossible. I made my own version of it. After the basic prepwork is done, it gets very easy. The oven does the job.

The inside of the chicken is filled with fresh herbs, garlic and lemon zest and salt and pepper. That is the only seasoning the chicken needs. The bacon on top of the chicken breast seasons the bird from the outside.

Recipe for 2:

1100 g free range chicken

8 sage leaves, 1 large stalk rosemary, 5 cloves of garlic, zest of 1 lemon

1 tsp salt, 1/2 tsp pepper

4 strips of bacon

150 ml white wine, juice 1 lemon

1 tbsp oil

Toothpicks to close the hole.

Preheat the oven 200C.

When you are ready with the filling, close the hole and bind the legs and wings with twine.

Place the bacon over the breast. Heat up the oil in an oven proof pan and set the chicken in, breast side up. Give it 5 min. Add wine and lemon juice. Place the pan in the oven.

Bake for 55 to 60 min.

I served mine with hash browns.