Oven-baked chicken with rosemary, lemon, and garlic

Place the chicken in a baking dish.

Rub all over with oil and season the inside and outside with pepper and salt.

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

Add the halved garlic, lemon, and rosemary.

Drizzle these with some oil as well.

Insert the thermometer in the middle of the chicken breast so you can measure the correct core temperature.

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

Set the core temperature to 85 degrees.

Choose the steam cooking function, select 'low steam', and set the temperature to 200 degrees.

After about 20 minutes, you can regularly baste your chicken, lemon, and garlic with the juices that are released.

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

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

Pour off the fat from the dish and place it on the heat.

Squeeze the garlic and lemon into it.

Let it cook for a moment and deglaze with broth.

Season with pepper and salt and strain through a sieve.

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

Serve with fries or croquettes, applesauce, and salad with mayonnaise.