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🍽️ Oven Roast Chicken with Lemon and Olives

327 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg chicken (1 chicken)
• 2 tbsp olive oil
• salt
• pepper
• 3 sprigs rosemary
• 2 lemons (1 of them in organic quality)
• 1 red bell pepper
• 1 green bell pepper
• 1 zucchini
• 3 garlic cloves
• 200 g black olives

Instructions

1. 1. Rinse the chicken under cold, running water.
2. 2. Pat the bird completely dry with a kitchen towel.
3. 3. Rub the chicken inside and out with olive oil, salt, and pepper.
4. 4. Insert one sprig of rosemary into the chicken's cavity.
5. 5. Wash the lemons thoroughly under running water.
6. 6. Slice the organic lemon into thin rounds.
7. 7. Squeeze the juice from the second lemon.
8. 8. Mix the lemon juice with 250 milliliters of water.
9. 9. Place the chicken in a roasting pan.
10. 10. Preheat the oven to 225 degrees Celsius (convection 200 degrees Celsius, gas mark 3 to 4).
11. 11. Put the pan into the preheated oven.
12. 12. Roast the chicken for about 10 minutes.
13. 13. Moisten the meat with 2 to 3 tablespoons of the lemon water.
14. 14. Continue baking the chicken for another 25 minutes.
15. 15. Pour some lemon water over the meat every 10 to 15 minutes.
16. 16. Turn the chicken once halfway through the cooking time.
17. 17. Wash the bell peppers.
18. 18. Halve the bell peppers.
19. 19. Remove the seeds from the bell peppers.
20. 20. Cut the bell peppers into bite-sized pieces.
21. 21. Wash the zucchini.
22. 22. Slice the zucchini.
23. 23. Peel the garlic cloves.
24. 24. Halve the garlic cloves lengthwise.
25. 25. Arrange the prepared vegetables around the chicken in the pan.
26. 26. Add the remaining rosemary sprigs to the pan.
27. 27. Distribute the lemon slices over the chicken and vegetables.
28. 28. Distribute the olives over the chicken and vegetables.
29. 29. Season everything with salt and pepper.
30. 30. Finish baking the dish for another 20 minutes.

Nutrition per serving

• kcal: 327
• Protein: 29 g · Fett/Fat: 20 g · Carbs: 7 g