Crispy lemon chicken with small salad
easy
120 mins
120 mins
Ingredients
- 2 Organic lemons
- 6 Branches of rosemary
- 10 Stem(s) Thyme
- 1 fresh garlic bulb
- 1 (approx. 1.5 kg) Organic chicken
- 7-10 Tbsp salt, pepper, sugar
- 6 TABLESPOONS good olive oil
- 3 TABLESPOONS White wine vinegar
- 1 TABLESPOON Dijon mustard
- 1 collar Chives
- 1 small romaine lettuce
- 5 Vine tomatoes
- 1 Cucumber
- 1 small onion
- 75 g black olives (e.g. Kalamata olives)
- 50 g Parmesan (piece)
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Peel and slice 1 lemon. Wash the rosemary and thyme and shake dry. Cut the garlic bulb in half crosswise.
- 2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash chicken inside and out, pat dry and season with salt and pepper. Fill with lemon slices and half each of rosemary, thyme and garlic.
- 3
Tie the legs together with kitchen yarn.
- 4
Place the chicken in a flat roasting pan or on the fat pan (deep baking tray) and brush with 1 tablespoon of oil. Spread the rest rosemary, thyme and garlic around the chicken. Roast in the oven for about 1 1⁄2 hours.
- 5
In the meantime, mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in 5 tablespoons of oil. Wash the chives, shake dry, cut into small rolls and mix with the vinaigrette. Clean and wash the salad, drain well and cut into pieces.
- 6
Wash tomatoes and cucumber, cut into slices. Peel and finely chop the onion.
- 7
Wash the rest of the lemon hot, dab dry. Cut into slices and spread around the chicken 20-30 minutes before the end of the baking time. Mix lettuce, tomatoes, cucumber, onion, olives and vinaigrette. Slice the cheese in shavings over it.
- 8
Arrange chicken and salad. And pesto baguette.
Nutrition Facts
730 kcal
7 g
48 g
62 g
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