Bottle-baked chicken with lemons and rosemary

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients.

2. Step 2:

   

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

3. Step 3:

   

   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 marinated evenly.

4. Step 4:

   

   For the bottle, cut the garlic so that it passes into the neck. It is better to take a bottle with a wide neck or a beer can - so the chicken sits on it better.

5. Step 5:

   

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

6. Step 6:

   

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

7. Step 7:

   

   Add hot pepper, garlic, paprika and French herbs to the sour cream. Mix everything well.

8. Step 8:

   

   Remove the chicken from the marinade and put it on the bottle. Make sure that the neck of the bottle is inside the chicken, pinch the upper skin to isolate the steam inside the chicken as much as possible.

10. Step 9:

    

    Coat the chicken with sour cream mixture and put it in the oven. Cook at 200 degrees for about 1 hour.

11. Step 10:

    

    For the sauce, chop the dill, add garlic, pepper, parka, salt and herbs to it.

12. Step 11:

    

    Squeeze out the lemon juice.

13. Step 12:

    

    Add sour cream and mix everything.

14. Step 13:

    

    The sauce is ready.

15. Step 14:

    

    When the chicken is ready, carefully remove it from the bottle and let it rest for 10 minutes.

16. Step 15:

    

    Then serve, slice and treat-help yourself.