- 1 Roasting hen (approximately 1.3kg)
- 1 thinly grated zest Lemon
- 1 Garlic clove
- freshly ground pepper
- 45 grams Butter
- 3 tablespoons Olive oil
- 8 Shallots
- 2 tablespoons Lemon juice
- Chicken broth
- 250 grams mild Pepperoncini
- flat-leaf Parsley
Rinse and pat dry chicken, season inside and out with lemon zest, thyme leaves, garlic cubes, salt and pepper.
Melt butter and add oil, whisk well. Coat chicken with 2 tablespoons of butter and oil mixture and arrange in a roasting pan, breast side down. Roast in preheated oven at 220°C (approximately 425°F) for about 40 minutes. Brush often with remaining butter and oil mixture. Peel and halve shallots and add to the pan.
Combine lemon juice and hot broth and brush chicken with the mixture, roast for 35-40 minutes more. Brush chicken with lemon juice mixture often.
Remove chicken from the oven and the pan. Add pepperoncini to the pan and simmer sauce for about 3 minutes. If desired, thicken sauce with a little cornstarch. Drizzle chicken with the sauce and serve sprinkled with chopped parsley, if desired.