Flat paprika chicken

Ingredients for 4 servings:

• 2 garlic cloves
• 2 tbsp paprika powder, sweet
• 2 tbsp olive oil
• 1 chicken(s), approx. 1.4 kg
• salt and pepper
• 3 lemons
• 200 ml vegetable stock
• 100 ml white wine
• 4 rosemary sprigs
• n. B. Paprika powder, sweet, for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Peel and finely chop the garlic, and mix it in a bowl with the paprika and olive oil. Remove the chicken’s backbone with scissors and flatten the chicken. Season all over with salt and pepper and rub with the garlic and paprika oil. Place the chicken flesh-side up in a roasting tin or on a deep baking tray. Halve the lemons and arrange them around the chicken, cut-side up. Roast in a preheated oven at 210°C (convection not recommended, gas mark 3-4) on the lowest rack for 50 minutes. After about 30 minutes, carefully pour the stock and white wine around the chicken in the roasting tin. About 5 minutes before the end of the cooking time, break the rosemary sprigs into pieces and add them. At the end of the cooking time, sprinkle the chicken with a little sweet paprika, if desired.