Toskansko pile / Tuscan Chicken

Pile pečem jedanput godišnje i to uvek po Džejmijevom receptu sa limunom i mlekom. Međutim, ovaj recept me oduševio čak i više...

Toskansko pile
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Potrebno:

• 1 pile (moje je bilo oko 1,2kg)
• 1 limun, sečen na kolutove
• 50ml maslinovog ulja
• 100gr slanine
• 4 čena belog luka
• 10 grančica majčine dušice
• so,biber

Priprema:

Zagrejte rernu na 220C.

Dobro operite i osušite pile. Na grudima pažljivo odvojite kožu od mesa,pa unutra nagurajte kolutove limuna. Pomešajte ulje,so i biber, pa umasirajte u pile sa svih strana. Pomešajte slaninu, grubo sečenu, beli luk i majčinu dušicu i ubacite u unutašnjost pileta. Stavite pile na pleh i pecite 20'. Smanjite vatru na 200C i pecite još 40-tak minuta. Da li je pile pečeno, proverite tako što štapić za ražnjić zabodete u najdeblji deo bataka i ako sokovi nisu ružičasti pile je gotovo. Pečeno pile pokrijte folijom i ostavite da odmori oko 15' pre sečenja.

Tuscan Chicken

Ingredients:

• 1 chicken (mine was about 1,2kg)
• 1 lemon, sliced
• 50ml olive oil
• 100gr bacon
• 4 cloves of garlic
• 10 thyme springs

Directions:

Preheat the oven to 220C.

Wash and pat dry the chicken. Separate the skin from the breast meat and arrange the lemon slices on each breast. Mix the salt,oil and pepper and rub it into the chicken. Mix the roughly chopped bacon, garlic and thyme and push into the cavity of chicken. Transfer the chicken to baking pan and bake for 20'. Lower the heat to 200C and bake for 40'. To check if the chicken is done, insert a fine skewer into one of the thighs. If the juices are pink, bake a little longer. Cover the chicken with foil and let rest for 15' before slicing it.