Rosemary chicken (4p)

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1 whole chicken or 1 kg chicken filets

1 lemon

4 branches of fresh rosemary

2 large potatoes

2 onions

1 whole garlic

2 table spoons olive oil

2 dl green olives

1 table spoon honey

salt and pepper

Heat up the oven to 175 degrees Celsius. Place the chicken on a tray. Half the lemon and drizzle lemon juice over the chicken. Add salt and pepper. Place the lemon halves on the tray. Place two rosemary branches on the tray. Chop the other two and sprinkle on top. Cook in the oven for 45 minutes (if whole chicken) or 20 minutes (if chicken filets). Cut the potatoes and onions in wedges. Cut the garlic in half. Increase the oven temperature to 200 degrees Celsius and place the potatoes, onions and garlic on the tray. Use a spoon to drip the juice o the tray over. Remove the lemon from the tray. Cook for another 30-45 minutes (if whole chicken) or 10 minutes (if chicken filets) or until the chicken is cooked. Stir together lemon juice from the roasted lemon and honey. Brush the chicken with the glace. Add the olives and some extra salt if needed.