How to make
Wash the chicken and dry it. Rub it with the salt, sprinkle with the pepper mix and pour on the juice of the lemon. Put it in the fridge for 1 hour. In the meantime, prepare the stuffing.
Chop the bacon, onions, mushrooms, dice the tomato, finely chop the garlic, drain the capers of their marinade, chop 1/2 of the green spices.
Subsequently, in olive oil, saute the garlic, the onions until transparent, the carrots, mushrooms, bacon, tomato, add the capers. Pour in a little white wine to the stuffing, as well as the chopped green spices.
Fill the chicken with this prepared stuffing and sew it or stick closed with toothpicks. Place in an earthenware container and smear with the mixture of mayo, mustard and paprika using a cooking brush.
Pour in the white wine, vegetable broth and 1 cup water. Arrange the green spices and remaining mushrooms (whole) around the stuffed chicken. Cover the earthenware container with aluminum foil, cap with a lid and place in a cold oven.
Bake at a high temperature initially, then lower to 360°F (180 °C). Bake 2 hours. Then remove the foil and lid and finish baking until the chicken obtains a golden-brown, crunchy crust.
Serve with slices of lemon and creamy garlic sauce if desired.
Notes: The amount of stuffing depends on the size of the chicken. If it's free-range, it's guaranteed to be delicious!
