Italian flat chicken

Name: Italian flat chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg); 7-10 Tbsp salt, pepper; 4–6 Branches of rosemary; 100 g cherry tomatoes; 2 (approx. 300 g) small zucchini; 8–10 Shallots; 2 TABLESPOONS Oil; 1 can(s) (425 ml) large white beans

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg)
7-10 Tbsp salt, pepper
4–6 Branches of rosemary
100 g cherry tomatoes
2 (approx. 300 g) small zucchini
8–10 Shallots
2 TABLESPOONS Oil
1 can(s) (425 ml) large white beans

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut the chicken with poultry shears along the backbone. Then wash and pat dry. Make a small incision in the sternum, flatten the chicken by hand
2
Season all around with salt and pepper.
3
Wash the rosemary and, except for 2 twigs, pluck the needles. Remove some of the flesh from the skin on the legs and breast. Push half of the rosemary underneath. Place the chicken with the breast side up on the fat pan of the oven.
4
Roast in the preheated oven for about 1 hour.
5
Wash and possibly halve the tomatoes. Clean, wash and slice the zucchini. Peel shallots and cut into slices if necessary. Spread everything around the chicken after about 30 minutes. Chop the rest of the rosemary needles and sprinkle with the twigs.
6
Drip oil over it and season with salt and pepper.
7
Rinse beans in a sieve with cold water, drain. Add the last 15 minutes to the vegetables and braise. Ciabatta bread is delicious with it.