Lemon chicken from the tray

Name: Lemon chicken from the tray
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 1 untreated lemon; 250 g Carrots; 500 g mainly waxy potatoes (e.g. granola); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 TABLESPOONS Oil; 1 TEASPOON dried thyme; 1 TEASPOON Instant Chicken Bouillon; 2 TABLESPOONS Forest honey; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Thyme

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
1 untreated lemon
250 g Carrots
500 g mainly waxy potatoes (e.g. granola)
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 TABLESPOONS Oil
1 TEASPOON dried thyme
1 TEASPOON Instant Chicken Bouillon
2 TABLESPOONS Forest honey
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Thyme

Directions

1
Cut the chicken into 8 pieces, wash and pat dry. Wash lemon, grate dry and cut into slices. Peel and wash carrots and cut them into pieces. Peel, wash and slice potatoes.
2
Season everything with salt and pepper, mix with 3 tablespoons of oil and thyme. Spread on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes.
3
Mix the bouillon with 250 ml hot water. After about 15 minutes of cooking time, pour on the bouillon. Mix honey, lemon peel and 1 tablespoon of oil. Spread chicken parts with it. Bake at the same temperature for another 5-10 minutes until golden brown.
4
Garnish with fresh thyme. Bread tastes good with it.