Lemon and rosemary chicken

Name: Lemon and rosemary chicken
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 Branches of rosemary; 2 untreated lemons; 1 (approx. 1.6 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 2 Garlic cloves; 1 Baguette-Brot; 150 g Picking salad; 200 g Tomatoes; 200 g Carrots; 3 TABLESPOONS Wine vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Wood skewer; 7-10 Tbsp Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 Branches of rosemary
2 untreated lemons
1 (approx. 1.6 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
2 Garlic cloves
1 Baguette-Brot
150 g Picking salad
200 g Tomatoes
200 g Carrots
3 TABLESPOONS Wine vinegar
1 TABLESPOON Sugar
7-10 Tbsp Wood skewer
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary. Wash lemons hot and quarter them. Wash the chicken and pat dry. Season chicken evenly with salt and pepper inside and out. Fill with 1 lemon and 2 sprigs of rosemary.
2
Close the abdominal opening with a wooden skewer and tie the legs together with kitchen string. Spread with 2 tablespoons of olive oil and place in a flat roasting pan or the fat pan of the oven. Add the remaining lemon and rosemary.
3
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Peel garlic and cut into slices. Cut bread into slices. Heat 2 tablespoons of oil in a pan.
4
Roast garlic and bread in portions. Clean, wash, spin dry and tear salad into large pieces. Wash, clean and slice the tomatoes. Peel and wash carrots and slice them into thin slices.
5
Season the vinegar with salt, pepper and sugar, fold in 2 tablespoons of olive oil. Mix salad and vinaigrette. Serve the bread and salad with the chicken.