Lemon chicken with spring onions, cauliflower
easy
90 mins
90 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 untreated lemons
- 200 ml clear chicken stock (instant)
- 1 collar (approx. 125 g) Spring onions
- 1 (approx. 800 g) Cauliflower
- 50 ml Milk
- 1 glass (720 ml) Parisian carrots
- 1 package (30 g) Hollandaise sauce
- 125 g Butter
- 1 small bunch of chervil
- 7-10 Tbsp wooden skewers and kitchen yarn
Directions
- 1
Wash chicken inside and out, dab dry and season with salt and pepper. Wash lemons, dab dry, cut in half and one half into slices. Squeeze the rest of the lemon halves. Add lemon slices and 3 tablespoons of juice to the chicken and pin it with wooden skewers. Tie legs and wings together with kitchen string. Put 100 ml broth into a flat roaster and place the chicken with the breast side down.
- 2
Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 1 1/4 hours. In the meantime clean and wash the spring onions and cauliflower. Divide the cauliflower into florets and cut the spring onions into fine rings. Turn the chicken after about 30 minutes and pour on the remaining stock. Spread the spring onions around and on the chicken about 15 minutes before the end of the frying time and sprinkle with the remaining lemon juice. Cook the cauliflower in boiling salted water with milk for about 10 minutes. Heat Parisian carrots in their own water. For the sauce, heat 1/8 litre of water in a saucepan. Stir in sauce powder with a whisk and bring to the boil. Cut cold butter into pieces and stir in over low heat until it melts. Keep the sauce warm.
- 3
Cook the cauliflower in boiling salted water with milk for about 10 minutes. Heat Parisian carrots in their own water. For the sauce, heat 1/8 litre of water in a saucepan. Stir in sauce powder with a whisk and bring to the boil. Cut cold butter into pieces and stir in over low heat until it melts. Keep the sauce warm. Carefully wash the chervil, dab dry and chop up to a few leaves to garnish. Stir the chervil into the hollandaise. Arrange chicken with drained vegetables on a plate. Pour some sauce over the vegetables and serve garnished with chervil. Add the rest of the sauce extra
- 4
Carefully wash the chervil, dab dry and chop up to a few leaves to garnish. Stir the chervil into the hollandaise. Arrange chicken with drained vegetables on a plate. Pour some sauce over the vegetables and serve garnished with chervil. Add the rest of the sauce extra
Nutrition Facts
780 kcal
17 g
52 g
59 g
More Delicious Recipes
