Lemon chicken with rosemary vegetables

Name: Lemon chicken with rosemary vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 untreated lemons; 2 Courgette; 2 red peppers; 500 g small potatoes (triplets); 4 Branches of rosemary; 1 (approx. 1 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Salad cream (10 % fat); 250 g low-fat yoghurt; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 untreated lemons
2 Courgette
2 red peppers
500 g small potatoes (triplets)
4 Branches of rosemary
1 (approx. 1 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Salad cream (10 % fat)
250 g low-fat yoghurt
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the lemons and rub dry. Cut 2 slices from 1 lemon, grate the peel from the remaining lemon and put aside. Cut the remaining lemons and the grated lemon into quarters. Wash the zucchini, dab dry and cut into bite-sized pieces. Halve the peppers, clean, wash and cut into large pieces. Wash potatoes thoroughly and cut in half. Wash the rosemary and shake dry
2
Wash the chicken thoroughly, dab dry and fill with the lemon quarters. Plug with wooden skewers and tie up with kitchen string. Tie the legs and wings together with kitchen string. Put the chicken on the fat pan of the oven. Season with salt and pepper
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1-1 1/4 hours. After 15-30 minutes spread potatoes and rosemary around the chicken, after another 15 minutes add vegetables, season everything with salt and pepper. About 10 minutes before the end of the baking time, rub the chicken with the lemon slices and leave it on the chicken. Stir the salad cream, yoghurt and lemon zest until smooth, season with salt and pepper. Arrange chicken, potatoes and vegetables on a plate. Add yoghurt sauce