Summary

Ingredients

• 2 chickens, approx. 800 g each
• Pepper, whiter from the mill
• salt
• 2 lemon (s)
• rosemary
• 2 onions)
• 50 g butter
• 125 ml wine (retsina, resinated Greek wine)
• 250 ml poultry stock, hot
• 2 tablespoon honey
• 12 olives, black

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Instructions

1. Wash and dry the chickens inside and out. Rub with salt, pepper, juice of half a lemon and finely chopped rosemary. Peel and finely chop the onions. Heat the butter in a roasting pan and fry the chicken on all sides. Add the onions and let them turn to glass. Pour in the wine and broth. Cover the roasting pan and cook the chickens for 30-35 minutes.
2. Often baste with the frying stock in between.
3. Lift out the chicken and place on aluminum foil in the preheated oven (220 degrees).
4. Mix the honey and juice of half a lemon, brush the chickens with it several times. Strain the sauce, reduce it halfway. Peel the second lemon, divide into fillets, peel off the white skin. Halve and stone the olives. Season the sauce to taste, add the rest of the honey-lemon mixture, the olive halves and the lemon fillets. Serve the chicken with the sauce.