🍽️ Spicy Chicken with Chili and Lemon

Name: Spicy Chicken with Chili and Lemon
Total time: 30 min
Yield: 4 servings
Ingredients: 4 red chili peppers; 6 garlic cloves; 1 small organic lemon; 3 tbsp olive oil (30 ml each); 1 poulette (approx. 1.5 kg, ready for cooking); 500 g medium-sized potatoes; salt; pepper; 200 ml poultry broth; 125 ml white wine (alcohol-free); 3 sprigs rosemary

683 kcal · 30 min · 4 servings

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Ingredients

4 red chili peppers
6 garlic cloves
1 small organic lemon
3 tbsp olive oil (30 ml each)
1 poulette (approx. 1.5 kg, ready for cooking)
500 g medium-sized potatoes
salt
pepper
200 ml poultry broth
125 ml white wine (alcohol-free)
3 sprigs rosemary

Instructions

1. Cut the chili peppers in half lengthwise and remove the seeds.
2. Dice one of the chili peppers into small pieces.
3. Mince the remaining chili peppers into a fine paste.
4. Peel the garlic cloves.
5. Finely chop three garlic cloves.
6. Slice the remaining garlic cloves into thin pieces.
7. Rinse the lemon under hot water and pat it dry.
8. Grate the lemon zest finely.
9. Squeeze the juice from the lemon.
10. Mix the chili paste, the finely chopped garlic, the lemon juice, and about half a teaspoon of lemon zest with olive oil.
11. Wash the chicken and pat it dry.
12. Use poultry shears to cut out the backbone of the chicken.
13. Keep the breastbone of the chicken intact.
14. Press the chicken flat with gentle pressure.
15. Make several small slits in the chicken skin with a sharp knife.
16. Insert the chili cubes and garlic slices into the slits.
17. Place the chicken in a shallow dish.
18. Pour the marinade over the chicken.
19. Massage the marinade into the chicken briefly with your hands.
20. Let the chicken marinate in the refrigerator for two to three hours.
21. Peel the potatoes.
22. Wash the potatoes.
23. Cut the potatoes in half lengthwise.
24. Place the chicken with the meat side up in a roasting pan or on a deep baking sheet.
25. Arrange the potatoes around the chicken.
26. Season the chicken and potatoes with salt and pepper.
27. Preheat the oven to 200 degrees.
28. Place the chicken on the lowest rack.
29. Roast the chicken for about 50 minutes.
30. After 30 minutes, pour broth and white wine around the chicken into the roasting pan.
31. Break the rosemary sprigs into small pieces about five minutes before the end of the cooking time.
32. Add the rosemary pieces to the roasting pan.
33. Remove the chicken from the oven.
34. Serve the chicken warm.

Nutrition per serving

kcal: 683
Protein: 74 g · Fett/Fat: 33 g · Carbs: 18 g