Rosemary and lemon chicken

Name: Rosemary and lemon chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 chicken ready to roast (approx. 1.3 kg); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS Olive oil; 4-5 Stem(s) Rosemary; 2 untreated lemons; 150-200 g Shallots or small onions; 1 Garlic clove; 300 ml Chicken broth

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 chicken ready to roast (approx. 1.3 kg)
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS Olive oil
4-5 Stem(s) Rosemary
2 untreated lemons
150-200 g Shallots or small onions
1 Garlic clove
300 ml Chicken broth

Directions

1
Wash the chicken, pat dry and cut into 8-10 pieces. Rub all around with salt, pepper and sweet paprika and place on a fat pan. Drip oil over it. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 50-60 minutes until crispy
2
Wash the rosemary, shake dry. Pluck needles, chop if necessary. Wash lemons, rub dry and cut into slices. Peel shallots and cut into slices. Peel and crush garlic
3
Add everything to the meat after about 30 minutes frying time and fry for about 10 minutes. Then pour on the stock and braise everything ready. Roast potatoes or farmhouse bread taste good with it