Lemon chicken

Name: Lemon chicken
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Onions (approx. 300 g); 3 Branches of rosemary; 4 Stem(s) Thyme; 1 untreated lemons; 2 TABLESPOONS Olive oil; 7-10 Tbsp juice of 1/2 lemon; 3-4 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1.2 kg) ready-to-cook chicken; 2 (approx. 500 g) Fennel tubers; 1 (approx. 500 g) yellow and green zucchini; 2 TABLESPOONS Lemon Jelly; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Onions (approx. 300 g)
3 Branches of rosemary
4 Stem(s) Thyme
1 untreated lemons
2 TABLESPOONS Olive oil
7-10 Tbsp juice of 1/2 lemon
3-4 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1.2 kg) ready-to-cook chicken
2 (approx. 500 g) Fennel tubers
1 (approx. 500 g) yellow and green zucchini
2 TABLESPOONS Lemon Jelly
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn

Directions

1
Onions peel and 2 pieces roughly dice. Wash the rosemary and thyme. Wash the lemon, rub dry and cut into slices. Peel and chop 1 clove of garlic. Mix oil and lemon juice, season with salt, pepper and garlic.
2
Wash the chicken and pat dry. Season from the inside with the marinade, fill with onion cubes, lemon slices (except one), thyme stalks and 1 sprig of rosemary. Tie the legs together with kitchen string.
3
Place the chicken on a lightly greased baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. Wash, clean and cut the fennel and courgette into pieces.
4
Cut the remaining onions into slices. Peel 2-3 cloves of garlic and crush them slightly. Spread the chicken with lemon jelly after 45 minutes. Place the remaining lemon slice on top. Distribute the vegetables, garlic and rosemary on the tray next to the chicken 30 minutes before the end of the cooking time and fry them.
5
Season with salt and pepper. After 20 minutes add 200 ml of water.