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Bottle chicken baked with lemons and rosemary

Cooking recipes / Top Picks / Chicken in the oven

8 servings
3 hours

Chicken - 2.5 kg, Water - 1 l, Salt - 1.5 tbsp, Ground red pepper - 1 tsp, Dry spices - 0.5 tbsp, Bay leaf - 4 g, Lemons - 0.25 pcs, Garlic - 1 tooth, Rosemary fresh - 2 g, Water - 0.4 l, Sour cream - 250 gr, Ground red pepper - 0.5 tea liters, Dry spices - 1 tea, Paprika - 2 tea, Garlic - 4 teeth, Dill - 2 tbsp, Garlic - 7 teeth, Lemon juice - 1 tbsp, Salt - 1 tea, Ground red pepper - 0.5 tea, Dry spices - 1.5 tea liters, Paprika - 3 tea liters, Sour cream - 250 gr

Prepare all the ingredients.

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

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 is cooked evenly.

For the bottle, chop the garlic into the neck. It is better to take a bottle with a wide neck or a beer can - this is how the chicken sits on it better.

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

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

Add the hot peppers, garlic, paprika and French herbs passed through the press to the sour cream. Mix everything well.

Remove the chicken from the marinade and place on a bottle. Make sure the bottle neck is inside the chicken, pinch the top skin to insulate the steam inside the chicken as much as possible.