Baked chicken

Ingredients

• a hen
• 10 sprigs of thyme
• 2 lemons
• 50 g of butter
• 500 g of potatoes
• salt pepper

Cooking

1. Peel potatoes and cut into large pieces. Grease a large ceramic form (in these dishes are cooked more evenly) with butter, put the potatoes there.

2. Tear off the leaves from the thyme sprigs, folding them into a small cup. Sprinkle potatoes with leaves and twigs of thyme, salt and pepper.

3. Sodium zest of one lemon and mix with thyme leaves.

4. And the second put inside the chicken, because of this, it will be better to keep the shape and sated with citrus fragrances.

5. Tie the legs of the chicken with a cord. It will not let her lose her form.

6. Carefully (do not cut off) the skin of the breasts and stuff the pockets with a mixture of zest and thyme leaves. You can add something from yourself (pepper, other dry and fresh herbs).

7. Well wipe the chicken with a paper towel. To get a crisp and golden crust is very important.
8. Generously sodium chicken soft butter, as if a cream for sunburn you grease, and on top a sprinkle of zest, thyme, salt and pepper.
9. Put the chicken on a pillow of potatoes. Note that that part of the chicken that will be inside the mold will become less brown (because the sides prevent the heat from heating the chicken). Therefore if you want very much Fried chicken, Choose a shape with low sides. Or a pan.

10. Send your chicken to the oven for 205 degrees, wait a little longer than an hour.

11. Check the readiness is simple - pierce the chicken with a knifeOr a fork, if the juice comes out clear - it's ready. If in doubt, it is better to slightly overdo the chicken, it will not dry, because the outer crust no longer releases moisture.
12. little secret. So that the crust is more expressive and crispy, you can water it with juice that flows down to the potatoes (the juice burns the skin of the chicken and produces the right effect). But I did differently. Took a hard brush, dialed her soft butter and greased the chicken in the oven. I did it three times, every 20-25 minutes.

13. Than a good chicken - you cook like one dish,But each turns out differently - someone loves more succulent legs and thighs, someone is crazy about wings (which are just very loudly crunching golden crust), still others - are happy with the breast and its white meat.