Rosemary chicken

Name: Rosemary chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 1 sprig of rosemary; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 untreated lemon; 125 g Shallots; 1/4 l clear chicken stock (instant); 7-10 Tbsp Sweet peppers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
1 sprig of rosemary
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 untreated lemon
125 g Shallots
1/4 l clear chicken stock (instant)
7-10 Tbsp Sweet peppers

Directions

1
Wash the chicken, dab dry and divide into 8 parts. Put chicken parts on a fat pan, brush with oil and season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for approx. 1 hour. In the meantime, wash the rosemary, dab dry and remove the needles from the stalks, except for a little to garnish. Chop if necessary. Wash the lemon and cut into slices.
2
Peel shallots and halve them if necessary. Add the shallots and lemon slices to the chicken after half the frying time and sprinkle with rosemary. Pour on broth. Mix a little paprika powder and 2 tablespoons of water and brush the chicken pieces with it about 10 minutes before the end of the frying time. Arrange the chicken on a plate and serve garnished with fresh rosemary. Serve with fresh baguette