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Whole chicken rosemary lemon from the oven
4 ServingsPTM90 min

Whole chicken rosemary lemon from the oven

Try this delicious chicken dish



  1. Preheat the oven to 180 degrees Celsius.
  2. Wash and delete the roots.
  3. Cut them into very thin strips with a peeler.
  4. Drizzle with olive oil and sprinkle with salt and pepper.
  5. Spread the strips on a sheet of baking paper on the baking sheet. The bars may not overlap.
  6. Roast them in 12 minutes until done.
  7. Turn in between to roast both sides.
  8. Then let them cool down and turn crispy on the baking tray.
  9. Make the bars a day in advance. Then store them in an air-tight locker of Lock and Lock.
  10. Prepare the chicken as described on the packaging.
  11. Meanwhile, put the whipped cream in a pan with the garlic cloves.
  12. Bring the cream to the boil and cook for 2 minutes.
  13. Turn off the heat and leave the room for half an hour.
  14. Wash and peel the potatoes and cook them in a pan of water.
  15. Drain them and put them back in the pan.
  16. Add the garlic cream, the milk and a knob of butter and mix into a smooth puree. Season with salt and pepper if necessary.
  17. Mix the beet, orange and onion and drizzle with olive oil and balsamic vinegar.
  18. Cut the olives into thin rings and sprinkle over them.
  19. Serve everything at once as soon as the chicken is ready.

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Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g

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