Rosemary Roast Chicken

Ingredients

• 1 large roast chicken
• 3 tbsp honey
• 4 tsp balsamic cream
• 250 ml dry white wine
• 4 sprigs fresh rosemary
• 4 onions
• 2 Garlic cloves
• 800 g eggplant
• 200 g Italian salami (e.g., Felino or Nostrano)
• 2 yellow bell peppers
• Salt
• pepper (ground)
• 6 tbsp Olive oil
• paprika powder (spicy)
• oil (for the baking sheet)

Instructions

1. 1.

   Whisk honey, balsamic and wine; place chicken in a freezer bag with the liquid, seal well and marinate overnight in the refrigerator.

2. 2.

   Wash rosemary, shake dry, pluck needles and finely chop half. Peel onions, halve and dice finely. Peel garlic and press. Wash eggplant, roughly cube and salt. Wash peppers, trim, halve, seed, remove white membranes and dice very fine.

3. 3.

   Remove chicken from fridge and place with onions, marinade, rosemary and garlic in a baking dish; bake at 160°C for about 90 minutes. After half the time stir olive oil with paprika, salt and pepper and brush over chicken. Add eggplant, continue cooking. Slice salami into strips and add 10‑15 minutes before finish, adding water if needed. Remove chicken from sauce, halve and place skin side up on parchment paper in a baking tray; crisp in grill mode at 270°C for 5‑10 minutes. Meanwhile season the sauce with salt and pepper. Spoon some sauce onto warmed plates, divide chicken into 12 pieces and arrange three pieces per plate over sauce, garnish with rosemary, serve remaining sauce separately.

4. 4.

   Serve with fresh white bread.