Italian lemon chicken

Ingredients for 2 servings:

• 1 small chicken, tender
• 2 sprigs rosemary
• 2 sprig(s) rosemary, for decoration
• 2 garlic cloves
• Salt and pepper, from the mill
• 4 tbsp olive oil
• 1 lemon(s), the juice
• 1 lemon(s), unsprayed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Devil’s Chicken

Open the chicken completely by cutting open the breast in half and pounding it flat with a meat tenderizer or pressing it firmly with your hand on a wooden board. Rub the entire chicken with the peeled garlic cloves, then sprinkle with salt, pepper, and chopped rosemary. This can be done an hour in advance for a more flavorful finish. Grease a non-stick pan with oil and place the chicken on the outside facing up. Press down firmly again. Cover and roast at very low heat for half an hour. Turn the chicken over and cook the other side for another half hour; it should be golden brown. Remove from the heat, pour the olive oil mixed with the lemon juice over the chicken, and turn the chicken over well. Add the thinly sliced ​​lemon and the rosemary sprigs and let rest for 5 minutes. Then cut into pieces and serve warm. Serve with ciabatta. Drink suggestion: a dry, light red wine.