Crispy lemon chicken with small salad

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 2 Organic lemons
  • 6 Branches of rosemary
  • 10 Stem(s) Thyme
  • 1 fresh garlic bulb
  • 1 (approx. 1.5 kg) Organic chicken
  • 7-10 Tbsp salt, pepper, sugar
  • 6 TABLESPOONS good olive oil
  • 3 TABLESPOONS White wine vinegar
  • 1 TABLESPOON Dijon mustard
  • 1 collar Chives
  • 1 small romaine lettuce
  • 5 Vine tomatoes
  • 1 Cucumber
  • 1 small onion
  • 75 g black olives (e.g. Kalamata olives)
  • 50 g Parmesan (piece)
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Peel and slice 1 lemon. Wash the rosemary and thyme and shake dry. Cut the garlic bulb in half crosswise.

  2. 2

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash chicken inside and out, pat dry and season with salt and pepper. Fill with lemon slices and half each of rosemary, thyme and garlic.

  3. 3

    Tie the legs together with kitchen yarn.

  4. 4

    Place the chicken in a flat roasting pan or on the fat pan (deep baking tray) and brush with 1 tablespoon of oil. Spread the rest rosemary, thyme and garlic around the chicken. Roast in the oven for about 1 1⁄2 hours.

  5. 5

    In the meantime, mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in 5 tablespoons of oil. Wash the chives, shake dry, cut into small rolls and mix with the vinaigrette. Clean and wash the salad, drain well and cut into pieces.

  6. 6

    Wash tomatoes and cucumber, cut into slices. Peel and finely chop the onion.

  7. 7

    Wash the rest of the lemon hot, dab dry. Cut into slices and spread around the chicken 20-30 minutes before the end of the baking time. Mix lettuce, tomatoes, cucumber, onion, olives and vinaigrette. Slice the cheese in shavings over it.

  8. 8

    Arrange chicken and salad. And pesto baguette.

Nutrition Facts

KCAL
730 kcal
CARBS
7 g
FATS
48 g
PROTEINS
62 g