Roast Chicken with Pineapple and Lemon with Garlic and Ham
Ingredients
- Ingredients
- 1 size Roasted Chicken (ready to cook)
- salt
- freshly ground peppers
- 2 lemons
- 8 Tbsps honey
- ½ tsp Red pepper flakes
- 1 tsp sweet ground paprika
- 1 Pineapple
- ½ bunch thyme
- 1 root garlic cloves
- 6 Tbsps vegetable oil
- 150 milliliters Chicken broth
- 100 grams Prosciutto
- ½ bunch parsley
Preparation steps
Prick 1 lemon several times with a fork. Rinse the poularde, pat dry and season with salt and pepper inside and out. Place the lemon in the chicken and add some thyme. Place the chicken in a roasting pan and bake at 220°C (approximately 425°F) for about 20 minutes.
Peel the pineapple, cut in half lengthwise, core, then cut into pieces. Rinse the second lemon and cut into 8-10 wedges. Squeeze 2 of the wedges and mix with honey, chile flakes and paprika.
Cut the garlic bulb in half crosswise. Brush the poularde with 1/3 of the spice mixture. Add the pineapple pieces, lemon wedges, garlic and thyme to the pan and pour in the stock. Cook for another 20 minutes. After 5 minutes, drizzle everything with the remaining seasoning and finish cooking.
Meanwhile, cook the ham in a pan until crispy. Remove the chicken from the oven and mix the ham with pineapple. Slice the meat and arrange on plates. Serve the chicken with rice and the flavorful cooked pineapple.
