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Bottle chicken baked with lemons and rosemary
8 servings3 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. 
Coat the chicken with the sour cream mixture and put it in the oven. Cook at 200 degrees for about 1 hour. 
For the sauce, cut the dill, add garlic, pepper, wig, salt and herbs to it. 
Squeeze in the lemon juice. 
Add the sour cream and mix everything. 
The sauce is ready. 
when the chicken is ready, carefully remove it from the bottle and let rest for 10 minutes. 
Then serve, chop and treat-treat. 