Lemon-Rosemary Chicken
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
8
- 2 untreated lemons
- 2 fresh garlic bulbs
- 7-10 Tbsp or 1 dried tuber
- 4 Branches of fresh rosemary
- 4-5 Stem(s) fresh thyme
- 3 double chicken breasts (with bone; approx. 1 kg)
- 6 (1.2 kg) Chicken legs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Olive oil
- 1-2 TEASPOONS Chicken broth
Directions
- 1
Wash the lemons. Squeeze 1, cut the rest into pieces. Cut garlic bulbs into cloves, peel. Cut half into thin slices. Wash and pluck the herbs.
- 2
Wash the meat and pat dry. Halve breast 1x lengthwise. Push garlic slices and half herbs under the skin. Season meat
- 3
Heat the oil in a large frying pan. Fry the chicken parts in it all around. Add lemon, remaining garlic cloves and herbs. Dissolve stock in 1/2 l hot water, add lemon juice. Braise in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes
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