Lemon-garlic chicken

Name: Lemon-garlic chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 medium-sized onions; 1 young garlic bulb; 2-3 Branches of rosemary; 4-6 Stem(s) Thyme; 2 Lemons; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 1 (1.3 kg) frying. Chicken; 7-10 Tbsp Grease; 2 (approx. 500 g) Fennel tubers; 2 medium-sized courgettes (e.g. green and yellow); 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 medium-sized onions
1 young garlic bulb
2-3 Branches of rosemary
4-6 Stem(s) Thyme
2 Lemons
2-3 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
1 (1.3 kg) frying. Chicken
7-10 Tbsp Grease
2 (approx. 500 g) Fennel tubers
2 medium-sized courgettes (e.g. green and yellow)
7-10 Tbsp Kitchen yarn

Directions

1
Peel and chop 1 onion. Wash garlic and divide into cloves (do not peel). Peel 1 clove of garlic, dice coarsely. Wash the herbs. Wash organic lemon, grate dry and cut into slices. Squeeze the rest of the lemon. Mix 3 tablespoons lemon juice, oil, salt and pepper.
2
Wash the chicken, pat dry. Rub inside and outside with the marinade. Fill with diced onion and garlic, 2/3 lemon slices, thyme and 1 sprig of rosemary. Tie the legs together
3
Place the chicken on a greased tray. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 1/4 hours. Gradually pour on approx. 1/4 l water
4
Clean, wash and cut the vegetables into pieces. Peel 3 onions and cut into slices. After about 1 hour, spread everything with garlic cloves, the rest rosemary and lemon slices around the chicken, season. Turn the vegetables from time to time. Season to taste and arrange everything. Goes well with farmhouse bread or roast potatoes