Chicken baked in almond crust

1 Wash the chicken and dry it with a paper towel.

2 Place 30 g of soft butter under the skin of the chicken. We also put bay leaf and cloves under the skin.
Lubricate the top of the skin with 30 g of butter, salt and pepper.

3 Cut the peeled onion in half (or quarter) and stuff the chicken with it.
Transfer the chicken to a baking dish and bake in the oven at 200°C, depending on its weight: 500 g = 30 minutes, 1.5 kg = 1 hour 30 minutes.
Every 15-20 minutes, pour the juice over the chicken.

4 Place the remaining butter and honey in a bowl, add salt and pepper.

5 Stir until smooth.

6 Gradually add chopped almonds.

7 15-20 minutes before the end of baking, remove the pan with the chicken from the oven. Cover the chicken with the almond mixture.

8

Place the pan back in the oven until baking is complete.

There is no longer any need to pour juice to avoid damaging the almond crust.

9 Bon appetit!