1. Rosy chicken

Ingredients: 1 chicken (1.5-1.8 kg), 1 lemon, 1 orange, 4 cloves of garlic, 2 tbsp. l. butter and vegetable oil, salt, black pepper.

Preparation: Preheat the oven to 200 C. Wash and dry the chicken, tuck the wings behind the back, tie the legs with twine or thick thread. Remove the zest from half of the lemon, gently mash it in your hands and grate the chicken with it. Then rub with salt and pepper on the outside and inside. Cut the rest of the lemon into slices, cut each garlic clove in half and place inside the chicken. Melt butter and mix with vegetable oil. Squeeze the juice out of the orange. Put the chicken on a baking sheet, pour with half of the oil and bake, pouring the juice every 20 minutes. After an hour, pour over the remaining oil and orange juice, hold in the oven for another 20 minutes (just in case, test for readiness: pierce the legs in the thickest part - if the juice is clear, the chicken is ready) and remove. Remove twine and filling and serve.

2. Chicken pockets

Ingredients: 1 kg of chicken breasts, 200 g of feta cheese, 1 bunch of basil, 20 g of toasted pine nuts (can be replaced with walnuts, cashews, almonds), a mixture of peppers, 1 tbsp. l. olive oil, 1 tbsp. l. dijon mustard.

Preparation: Chop the basil, cut the feta cheese into cubes. Mix with basil, add nuts, pepper. Cut a groove in the breast with a sharp long knife, stuff with the mixture, press the edges well (you can fasten them with a sprig of rosemary or a toothpick, after soaking them in water: this way they will not burn). Brush the breast with olive oil mixed with mustard. Place in a greased dish and place in an oven preheated to 180 C. Bake for about an hour.