Garlic-lemon chicken

Name: Garlic-lemon chicken
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 2 small chicken breasts on the bone (à approx. 400g); 1 untreated lemon; 1 fresh garlic; 500 g Courgette; 1 stalk of dill, basil and rosemary; 2 TABLESPOONS Olive oil; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Baguette; 7-10 Tbsp fresh herbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

2 small chicken breasts on the bone (à approx. 400g)
1 untreated lemon
1 fresh garlic
500 g Courgette
1 stalk of dill, basil and rosemary
2 TABLESPOONS Olive oil
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Baguette
7-10 Tbsp fresh herbs

Directions

1
Wash chicken breasts and pat dry. Wash and halve the lemon. Cut garlic bulb into slices. Clean, wash and cut the zucchini into thick slices. Wash and chop the herbs and mix with olive oil.
2
Heat the oil in a pan. Brown the chicken breasts in it. Season with salt and pepper and place on a fat pan. Spread lemon halves, garlic and zucchini all around. Salt the zucchini lightly.
3
Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. After 10 minutes, drip herbal oil onto the breasts and dissolve the frying fat with 200 ml water. Serve chicken breasts in portions, each garnished with 1 baguette and fresh herbs.