Lemon chicken with rosemary potatoes

Name: Lemon chicken with rosemary potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Organic lemons; 2 Branches of rosemary; 4 Stem(s) Lemon thyme; 1 (approx. 1.4 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Rose peppers; 3 TABLESPOONS Oil; 3 red peppers; 800 g new potatoes; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Apricot Jam; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Organic lemons
2 Branches of rosemary
4 Stem(s) Lemon thyme
1 (approx. 1.4 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Rose peppers
3 TABLESPOONS Oil
3 red peppers
800 g new potatoes
7-10 Tbsp Pepper
1-2 TABLESPOONS Apricot Jam
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Wash the lemons and grate them dry. Prick a lemon several times. Halve 1 lemon and cut a thin slice from the middle. Wash the rosemary and thyme and dab dry. Wash the chicken thoroughly inside and out, dab dry. Season chicken inside with salt and paprika.
2
Carefully push the lemon slice between the skin and the breast. Put the pierced lemon and 2 stalks of thyme in the belly. Tie the ends of the legs together with kitchen string. Place the chicken on a baking tray, first rub with 1 tablespoon of oil, then with salt. Cook in the preheated oven on the lower shelf (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 60-70 minutes. If the skin over the lemon slice gets too dark, put a piece of aluminium foil on the spot. In the meantime, quarter the peppers, clean, wash and halve them again. Wash the potatoes thoroughly and cut into slices. Heat 2 tablespoons of oil in a large pan and fry the potatoes over medium heat for about 15 minutes until golden brown. Pluck the rosemary needles. Finally add a few rosemary needles to the potatoes.
3
In the meantime, quarter the peppers, clean, wash and halve them again. Wash the potatoes thoroughly and cut into slices. Heat 2 tablespoons of oil in a large pan and fry the potatoes over medium heat for about 15 minutes until golden brown. Pluck the rosemary needles. Finally add a few rosemary needles to the potatoes. Season the potatoes with salt. Add the remaining rosemary and thyme to the chicken and peppers. Approximately 10 minutes before the chicken is ready, put the paprika on the baking tray and season with salt and pepper. Heat jam and pass through a sieve. Mix jam, pepper and some paprika and brush the chicken with it. Finish cooking the chicken and serve with the lemon halves, paprika and potatoes
4
Season the potatoes with salt. Add the remaining rosemary and thyme to the chicken and peppers. Approximately 10 minutes before the chicken is ready, put the paprika on the baking tray and season with salt and pepper. Heat jam and pass through a sieve. Mix jam, pepper and some paprika and brush the chicken with it. Finish cooking the chicken and serve with the lemon halves, paprika and potatoes