Greek lemon chicken
easy
105 mins
105 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 untreated lemons
- 5 Stem(s) Rosemary
- 20 g Butter or margarine
- 8 Garlic cloves
- 1/2 l Poultry broth (instant)
- 3 TABLESPOONS Honey
- 1/2 TEASPOON Chilli powder
- 50 g black olives (without stone)
- 1 Baguette-Brot
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken, dab dry and rub inside and outside with salt and pepper. Wash lemons thoroughly, rub dry and cut into slices. Wash the rosemary, dab dry and, except for a stalk, place in the chicken's abdominal cavity together with 5 lemon slices. Close abdominal opening, tie legs and wings together with kitchen string. Place the chicken in a roasting pan with the breast side up and cover with fat in flakes.
- 2
Lightly crush garlic cloves with the ball of your hand. Spread lemon slices and garlic cloves around the chicken. Add 1/4 litre of stock, cover and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/4-1 1/2 hours. Mix honey and chili. Take off the lid 30 minutes before the end of the cooking time. Add the remaining stock and spread the chicken with chilli-honey. Arrange olives around the chicken. Pluck needles from the remaining rosemary and add to the chicken. Cut the baguette diagonally into slices.
- 3
Add the remaining stock and spread the chicken with chilli-honey. Arrange olives around the chicken. Pluck needles from the remaining rosemary and add to the chicken. Cut the baguette diagonally into slices. Heat the oil in a pan and fry the baguette slices in portions. Cut the finished chicken into pieces and serve with sauce, olives, garlic, lemon and baguette slices
Nutrition Facts
880 kcal
59 g
38 g
71 g
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