Coat the chicken with oil and season it with salt and pepper. Pour the stock into a deep fireproof dish and
place the chicken in it. Arrange rosemary sprigs around the chicken and cover the dish with a lid or aluminium
foil (the foil should not touch the chicken). Put into the oven and roast at 200°C for about one and a half hours.

Take the dish out of the oven, add the quartered nectarines and bake without the cover for another 20 minutes until the chicken becomes a deep golden colour and the nectarines do not get very soft.

Recipe is from PP cook book Smells like home, contributed by Vedrana Orlović, Croatia.