Lemon chicken with olives

Name: Lemon chicken with olives
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 750 g Potatoes; 1 bunch/pot of thyme; 7 TABLESPOONS Olive oil; 100 g black olives; 3 Organic lemons; 7-10 Tbsp salt and pepper; 1 ready-to-cook farm chicken (a good 2 kg); 1 TEASPOON Vegetable broth; 75 g red lentils; 3-5 Tbsp Balsamic vinegar; 2 Mini Roman salads; 1 collar Spring onions; 150 g cherry tomatoes; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

750 g Potatoes
1 bunch/pot of thyme
7 TABLESPOONS Olive oil
100 g black olives
3 Organic lemons
7-10 Tbsp salt and pepper
1 ready-to-cook farm chicken (a good 2 kg)
1 TEASPOON Vegetable broth
75 g red lentils
3-5 Tbsp Balsamic vinegar
2 Mini Roman salads
1 collar Spring onions
150 g cherry tomatoes
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Peel, wash and roughly dice the potatoes. Wash the thyme. Remove the leaves from half of the potatoes and mix them with 3 tablespoons of oil and olives in a bowl.
2
Wash lemons hot. Grate the zest of 1. Peel the grated lemon and 1 other lemon including the white skin. Chop the flesh roughly. For the lemon oil, cut the remaining lemon in half and squeeze one half.
3
Mix 2 tbsp. oil, lemon peel and juice, approx. 1 tsp. salt and pepper.
4
Wash the chicken and dab dry with kitchen paper. Rub the inside and outside with lemon oil. Fill chicken with lemon cubes and the rest of thyme stalks. Close the opening with skewers and kitchen string.
5
Tie the clubs together.
6
Place the chicken on the fat pan. Season the potato and olive mixture with salt and spread around it. Roast in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for 1 3/4-2 hours. Cut the remaining lemon half into slices and place on the fat pan about 20 minutes before the end of the frying time.
7
Bring 200 ml water to the boil in the pot, stir in the stock.
8
Remove 5 tablespoons and set aside. Cover the lentils and simmer in broth for about 5-8 minutes. Remove from the heat and let it simmer for 2-3 minutes. Add vinegar and rest of stock. Season with salt and pepper. Stir in 2 tablespoons of oil.
9
Clean and wash the salad and spring onions. Cut salad into strips, spring onions into fine rings. Wash and halve the tomatoes. Mix everything with the cooled lentils. Arrange chicken and potatoes.
10
Add the salad.