Lemon chicken on roasted vegetables

Name: Lemon chicken on roasted vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 chicken ready to roast (approx. 1.2 kg); 2 untreated lemons; 1 TEASPOON Peppercorns; 4 Juniper berries; 3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 kg Potatoes; 1 (approx. 500 g) bunch of greens; 1/2-1 TEASPOON Rosemary

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 chicken ready to roast (approx. 1.2 kg)
2 untreated lemons
1 TEASPOON Peppercorns
4 Juniper berries
3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 kg Potatoes
1 (approx. 500 g) bunch of greens
1/2-1 TEASPOON Rosemary

Directions

1
Wash the chicken and cut into 8 pieces
2
Wash the lemons. Squeeze half of the lemons and cut the rest into slices. Crush peppercorns and juniper. Mix with 2 tablespoons of oil and juice, season. Spread 4 tablespoons of the chicken and let it simmer for about 10 minutes
3
Clean, wash and chop the potatoes and soup vegetables. Grease pan with
4
Spread 1 tablespoon of oil. Spread vegetables, potatoes, lemons and rosemary on top
5
Push the grease pan on the 2nd rail from below into the hot oven (electric cooker: 200 °C / circulating air: 175 °C/ gas: level 3). Slide the chicken on the grill over it and fry everything for 45-50 minutes
6
Brush the meat from time to time with the remaining seasoning oil. Turn vegetables more often and season to taste
7
Drink: cool country wine