Lemon chicken with summer salad and French dressing
very easy
90 mins
90 mins
Ingredients
- 2 Organic lemons
- 6 Branches of rosemary
- 10 Stem(s) Thyme
- 1 Garlic bulb
- 1 (approx. 1.5 kg) Organic chicken
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7 TABLESPOONS Olive oil
- 2 TABLESPOONS Wine vinegar
- 1 pinch Sugar
- 2 TABLESPOONS French mustard
- 1/2 bunch Chives
- 2 stem(s) chopped tarragon
- 200 g Rocket salad
- 300 g Tomatoes
- 1/2 Cucumber
- 1 small onion
- 100 g Kalamata olives
- 40 g Parmesan cheese
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the lemons, grate dry and cut into slices. Wash the rosemary and thyme, shake dry. Cut garlic in half crosswise. Wash the chicken, dab dry. Season chicken inside and outside with salt and pepper
- 2
Place half of the lemon slices, rosemary, thyme and garlic in the abdomen. Tie the ends of the thighs together with kitchen string. Place the chicken in a flat roasting pan. Rub with 1 tablespoon of oil. Spread remaining lemon slices, herbs and garlic around the chicken. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 1 1/4 hours
- 3
For the salad, put vinegar, salt, pepper, sugar and mustard in a bowl and mix. Add 6 tablespoons of oil. Wash the chives and tarragon, dab dry. Cut the chives into fine rolls
- 4
Clean, wash and shake the salad dry and pluck into bite-sized pieces. Wash, clean and slice the tomatoes. Wash, clean and slice the cucumber. Peel onion and cut into fine strips. Mix salad ingredients, olives and dressing. Slice the cheese into fine shavings and sprinkle over the salad. Take the chicken out of the oven and add the salad. Served with baguette
Nutrition Facts
680 kcal
6 g
45 g
62 g
More Delicious Recipes
