I made this recipe for the first time this year to celebrate the first Sunday of Advent that is so popular in Germany, then I chose to have it for Christmas dinner and confirmed how delicious this dish is.
I never thought of making a recipe of this "caliber" since just thinking about stuffing a chicken seemed very laborious to me, but you will realize that it is not very complicated. You just need a little bit of time and you win, you will see that it will be delicious.
I made this recipe inspired by one I saw on YouTube where they used yellow and purple carrots. These are popular in Germany but only available during certain seasons, so I simply used the regular carrots and adapted other ingredients such as tomatoes. Feel free to use any other vegetables you wish, just keep in mind that they will spend a total of almost two hours in the oven.
1 organic chicken (the one I used weighed approximately 1.5 kilograms)
200 grams of organic butter at room temperature
3 cloves of garlic, finely chopped
4 tbsp. chopped fresh rosemary
5 tbsp. chopped fresh sage
Grate of 1 lemon
Juice of 1 lemon
1/2 tbsp of salt
Pepper to taste
1 large potato
25 cherry tomatoes
1 hour before starting the preparation, remove the butter and the chicken from the refrigerator. Dry the chicken well and make sure there are no hairs left on it. Separate the leaves from the rosemary and sage stems and chop them finely. Preheat the oven to 180 degrees.
Cut each carrot in 4 parts vertically and slice the potatoes.
In a plate add the butter, rosemary and chopped sage, the juice and grated lemon rind, salt and pepper.
Mix everything. It should be like a butter with herbs.
Put your hand between the skin and the meat of the chicken (on the side of the breast and behind, reaching the thighs) so that you can separate it carefully, without breaking it. This step is important because this way the chicken will be better marinated.
Then take some of the butter and herb mixture and massage all the chicken, also making sure you put the butter between the skin and the meat. Also inside the chicken.
Introduce inside the chicken 2 carrots, half a potato and tomatoes (those that fit). Then close it well with chopsticks and tie the legs up with a heat resistant bow. (As in the photo)
Place the other vegetables around the chicken and also spread the butter on them. Decorate with pepper on top of the chicken as shown in the photo.
Cover the dish with aluminum foil and bake it in the oven for one hour.
Afterwards, take the chicken out of the oven, remove the aluminum foil and return the chicken to the oven for about 45 minutes to 1 hour. If you have a kitchen thermometer, the chicken should mark approximately 75-80º centigrade.
This dish can be served with more baked potatoes marinated in the same butter (you should make more), mashed potatoes, rice, more vegetables or pasta.
I hope you enjoy this chicken very much. From the first time I prepared it, we decided that it would be one of the house's flagship recipes.
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