Olive and lemon chicken

1. Finely chop half of the olives, cut the other half into rings. Peel two cloves of garlic, finely dice and mix with the chopped olives.

2. For the chicken breast, use your fingers to carefully remove the skin from meat through an opening and stuff with the garlic and olive mixture, press down firmly.

3. Wash the lemon in hot water, thinly peel off the zest, cut into very fine strips and squeeze out the juice.

4. Heat the pan on highest level up to the roasting window, switch to a low level, place the chicken breast in the pan with the skin side down and roast until the turning point is reached.

5. Turn over the meat, crush the rest of the cloves of garlic and add with the rosemary, close with the lid again and roast for approx. 15 minutes.

6. Remove the garlic and rosemary, remove the chicken breast and keep warm. Roast briefly the lemon zest and the rest of the olives in the pan, deglaze with the lemon juice and chicken broth and vigorously reduce.

7. Season to taste with salt and pepper and plate with chicken breast to serve.