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🍽️ Crispy Chicken with Rosemary and Olives

400 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1.4 kg)
• 2 garlic cloves
• 100 g rosemary
• 3 tbsp olive oil
• salt
• pepper
• 100 g black olives
• 2 tbsp honey
• 2 tbsp lemon juice

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the chicken thoroughly inside and out and pat it dry with kitchen paper.
3. 3. Peel the garlic cloves and cut them in half.
4. 4. Rinse the rosemary sprigs under cold water.
5. 5. Strip the needles from one rosemary sprig.
6. 6. Place the remaining rosemary sprigs in a baking dish.
7. 7. Drizzle one tablespoon of oil over the rosemary in the baking dish.
8. 8. Season the inside of the chicken with salt and pepper.
9. 9. Stuff the chicken with the rosemary needles and the olives.
10. 10. Season the outside of the chicken with salt and pepper as well.
11. 11. Place the chicken breast-side down on top of the rosemary sprigs.
12. 12. Brush the outside of the chicken with a little oil.
13. 13. Pour a little water into the baking dish.
14. 14. Roast the chicken in the oven for 20 minutes.
15. 15. Turn the chicken over after 20 minutes.
16. 16. Brush the outside with oil again.
17. 17. Roast the chicken for a further 40 minutes in the oven.
18. 18. Add a little water as needed during the cooking time.
19. 19. Baste the chicken occasionally with the pan juices.
20. 20. Whisk the honey with the lemon juice in a small bowl.
21. 21. Drizzle the honey-lemon mixture over the chicken during the last 15 minutes.
22. 22. Taste the pan juices in the pot or dish and adjust seasoning with salt and pepper.
23. 23. Serve the chicken hot.

Nutrition per serving

• kcal: 400
• Protein: 60 g · Fett/Fat: 13 g · Carbs: 9 g