Baked chicken from the oven with rosemary, lemon and garlic

Place the chicken in a baking dish.

Rub completely with oil and season inside and outside with salt and pepper.

Tie the legs together with some rope with sprigs of rosemary in between.

Add the chopped look, lemon and rosemary.

Also sprinkle with some oil.

Pierce the thermometer in the middle of the chicken breast so that you can measure a correct core temperature.

Put the dish in the oven and connect the thermometer with your oven.

Set 85 degrees core temperature.

Choose Function Cooking with steam, choose "Low Steam" and set the degrees to 200.

After about 20 minutes you can regularly take your chicken, lemon and garlic oversausen with the gravy that is released.

Your oven will determine when your chicken is ready, juicy inside and crispy sheet from the outside.

Remove the chicken from the baking dish and cut into pieces.

Pour fat from the dish and set it on fire.

Squeeze look and lemon in it.

Let it bake and extinguish with broth.

Season with salt and pepper and sieve.

Place the chicken in the baking dish with sauce over it.

Serve with fries or croquettes, apple sauce and lettuce with mayonnaise