Italian flat chicken

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the chicken bone (not the meat) lengthwise along the back wheel. Wash chicken and pat dry. Cut the sternum so far that the chicken can be laid flat apart. Wash the rosemary and, except for 2 twigs for garnishing, pluck needles from the twigs and chop. Mix half the chopped rosemary with 1 tablespoon of oil.

2. 2

   On the legs and breast, remove the skin slightly from the meat and spread the rosemary oil underneath. Season chicken with salt and pepper and place on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Drain the beans on a sieve. Wash tomatoes and zucchini. Clean and slice the zucchini. Halve half of the tomatoes. Peel the shallots and depending on their size, cut them into slices if necessary. 20 minutes before the end of the cooking time add vegetables to the fat pan. Sprinkle the rest of the chopped rosemary and twigs on top and season with coarse salt.

3. 3

   Wash tomatoes and zucchini. Clean and slice the zucchini. Halve half of the tomatoes. Peel the shallots and depending on their size, cut them into slices if necessary. 20 minutes before the end of the cooking time add vegetables to the fat pan. Sprinkle the rest of the chopped rosemary and twigs on top and season with coarse salt. Sprinkle with 2 tablespoons of oil

Nutrition Facts

KCAL
540 kcal

CARBS
7 g

FATS
32 g

PROTEINS
52 g