Honey and lemon chicken with diced potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   ##Chicken## from the inside and outside thoroughly wash and dab dry. Season inside and outside with salt. Tie the legs together with kitchen string. Put them on the fat pan of the oven.

2. 2

   Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Wash the thyme, shake dry, pluck the leaves from the stalks. Peel garlic and cut into fine cubes.

3. 3

   Peel and dice the potatoes, season with garlic, half of the thyme and salt. After about 30 minutes, spread the potatoes around the chicken on the fat pan and drizzle with 2 tablespoons of oil. Wash lemon hot, grate dry, cut in half.

4. 4

   Cut one half into slices and squeeze out the remaining juice. Mix lemon juice, 2 tablespoons of oil, honey and the remaining thyme. Season with paprika. After about 30 minutes, spread the marinade on the chicken and cover with lemon slices.

5. 5

   Wash and clean the sugar snap peas and cook in boiling salted water for about 5 minutes. Peel onion and cut into fine cubes. Heat the fat and fry the onion cubes for about 3 minutes, turning them.

6. 6

   Drain the sugar snap peas in a sieve and add to the onions. Season to taste with ##salt##.

Nutrition Facts

KCAL
780 kcal

CARBS
45 g

FATS
39 g

PROTEINS
62 g