Lemon chicken on paprika vegetables

Name: Lemon chicken on paprika vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Garlic cloves; 6 Branches of rosemary; 2 untreated lemons; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 ready-to-cook farm chicken (1.5-1.6 kg); 1 kg red and yellow peppers; 3 Onions; 100 g black olives with stone

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Garlic cloves
6 Branches of rosemary
2 untreated lemons
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 ready-to-cook farm chicken (1.5-1.6 kg)
1 kg red and yellow peppers
3 Onions
100 g black olives with stone

Directions

1
Peel garlic and dice finely. Wash the rosemary, shake dry, remove the needles, except for a little garnish, from the twigs and chop. Wash lemons hot, rub dry. Grate the zest of 1 lemon. Halve the fruit and squeeze the juice
2
Mix the prepared ingredients, 4 tablespoons of oil, pepper and salt. Divide chicken into 10 parts, wash, dab dry and rub with prepared marinade. Place the chicken pieces in the fat pan of the oven. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/4 hours
3
Clean, wash and chop the peppers. Peel and slice the onions. Cut the remaining lemon into slices. Sprinkle vegetables with 2 tablespoons of oil, season with salt and pepper
4
Spread the vegetables, lemon and olives around the chicken pieces after about 45 minutes. Arrange chicken and vegetables and garnish with rosemary. Potato wedges taste good with it