Olis crispy chicken (recipe Oliver Mik)

Melissa Olsen
4 1
60 mins
60 mins


Servings: 2
  • 2 Garlic tubers
  • 2 Branches of rosemary
  • 1–2 red chillies
  • 2 Limes
  • 4 TABLESPOONS Olive oil
  • 1 Corn chicken (1-1,2 kg)
  • 7-10 Tbsp Salt


  1. 1

    Peel the garlic, halve or slice the cloves. Wash the rosemary, shake dry and pluck the needles from a twig. Cut the chillies lengthwise, remove the seeds and cut the pod into fine rings. Squeeze 1 lime and mix the juice with olive oil, chilli, rosemary needles and garlic. Cut the chicken in half lengthwise, wash thoroughly and pat dry. Place the chicken in a dish or dish and cover with the marinade. Cover and chill for about 2 hours.

  2. 2

    Remove the marinade from the chicken and sprinkle the chicken halves with salt. Place the skin side down in an ovenproof dish or on the fat pan of the oven and roast in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) 20-25. Turn the halves over, brush with the frying fat and switch on the grill. Grill the chicken for approx. 15 minutes until crispy. If necessary, add some garlic, rosemary and chilli (from the marinade) to the chicken in the last 2-3 minutes. Switch off the grill and let the chicken simmer for 5-10 minutes. Wash the remaining lime, dab dry and cut into slices. Arrange crispy chicken with lime wedges and rosemary on a plate. Serve immediately. Served with fresh baguette

  3. 3

    waiting time approx. 2 hours

Categories & Tags

Main Dishes