1 1.5 kg chicken
1 lime cut in half
salt and black pepper to taste
1 medium onion (100 g)
1 large garlic clove
1 sprig of rosemary
salt and black pepper to taste
2 lime rind pieces
1 tablespoon all-purpose flour
1/2 cup chicken broth
1 1.5 kg chicken
1 lime cut in half
salt and black pepper to taste
1 medium onion (100 g)
1 large garlic clove
1 sprig of rosemary
salt and black pepper to taste
2 lime rind pieces
1 tablespoon all-purpose flour
1/2 cup chicken broth
Wash and pat dry the chicken
Rub inside and out with the cut side of 1/2 lime
Season the chicken cavity with salt and black pepper
Add onion, garlic, and rosemary to the chicken cavity or use 1 tablespoon dried rosemary
Place the chicken in a greased baking dish
Tuck sprigs of rosemary between each wing and breast, and between each thigh and breast
Brush with lime juice and sprinkle with salt and black pepper
Add 2 lime rind pieces and bake at moderate heat (180°C) for 1 hour and 30 minutes or until cooked through
If too dry, add a little hot water
Let the chicken rest on a plate for 10 minutes
Drain the baking dish liquid into a saucepan
Add any remaining liquid from the plate to the saucepan and chicken broth
Dissolve flour in a little broth and add to the saucepan, stirring well
Let it simmer and thicken slightly over 3 minutes or until desired consistency
Cut the chicken into pieces and do not use onion, garlic, and rosemary
Add chicken pieces to the saucepan with the gravy, with the skin side up and moisten with broth
Place chicken pieces in a baking dish and cover with some of the gravy
Serve 5 portions.
