- Chicken - 1.35 Kilogram
- Bacon - 60 Grams
- White wine - 270 Milliliters
- Lemon - 1 piece
- Parsley - 1 st. a spoon
- Sage - 1 Art. a spoon
- Garlic - 3 teeth
- Olive oil - 2 Art. spoons
- Butter - 10 Grams
- Salt and pepper - - To taste
1. Peel and finely chop the garlic. Finely chop the herbs. Cut into thin slices half a lemon and cut each slice into two parts. Preheat the oven to 230 degrees. Mix garlic, cumin, sage and garlic with butter with a fork. Salt. Spice up. 2. Put a mixture of butter, garlic and herbs inside the chicken along with the sliced lemon. Lubricate the chicken with olive oil. Generously sprinkle the chicken with salt and pepper, top with thinly chopped strips of bacon. Put the chicken on the baking sheet and put in the oven for 55 minutes. 3. Take the chicken out of the oven. Remove the juice and lemon that were inside the chicken. Cover the chicken with foil and put on its side. Add the wine to the baking tray and squeeze out the lemon juice. Put the pan on medium heat for 15 minutes, stirring constantly. Cut the chicken into pieces and pour the sauce on the baking tray.
Servings: 4