Lemon chicken with béchamel potatoes and leek

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the lemons and grate them dry. Prick a lemon several times. Cut 1 lemon into slices. Wash the rosemary, dab dry, put 1 stalk aside for garnishing. Remove the needles from one stalk of rosemary. Wash the chicken, dab dry.

2. 2

   Season chicken inside and outside with salt and pepper. Put the pierced lemon and 1 stem of rosemary in the abdomen. Tie the ends of the legs together with kitchen string. Place the chicken in the fat pan of the oven. Rub with oil. Spread lemon slices and rosemary needles on the chicken. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/4 hours. If the lemons get too dark, cover them with aluminium foil. Wash the potatoes and cook in boiling water for about 20 minutes. Clean and wash the leek and cut into rings. Drain potatoes, rinse with cold water and peel. Melt the fat in a pot and fry the leek in it.

3. 3

   If the lemons get too dark, cover them with aluminium foil. Wash the potatoes and cook in boiling water for about 20 minutes. Clean and wash the leek and cut into rings. Drain potatoes, rinse with cold water and peel. Melt the fat in a pot and fry the leek in it. Dust with flour and sweat briefly while stirring. Gradually add 350 ml water and milk while stirring. Bring to the boil, stir in stock. Season with salt and pepper and simmer for about 5 minutes. Cut potatoes into slices and add to the sauce. Season sauce with salt, pepper and nutmeg. Garnish everything with rosemary

4. 4

   Gradually add 350 ml water and milk while stirring. Bring to the boil, stir in stock. Season with salt and pepper and simmer for about 5 minutes. Cut potatoes into slices and add to the sauce. Season sauce with salt, pepper and nutmeg. Garnish everything with rosemary

Nutrition Facts

KCAL
740 kcal

CARBS
35 g

FATS
39 g

PROTEINS
60 g