← All recipes

🍽️ Crispy Chicken with Lemon and Herbs

425 kcal · 30 min · 4 servings

Ingredients

• 1 chicken
• 1 bunch thyme
• 2 sprigs rosemary
• salt
• pepper from the mill
• 1 onion
• 2 garlic cloves
• 3 tbsp olive oil
• 2 tbsp butter
• 0.125 l white wine
• 100 ml vegetable broth
• juice of one lemon
• 2 untreated lemons
• 2 thyme sprigs (for garnish)

Instructions

1. 1. Cut the chicken into eight pieces.
2. 2. Wash the meat pieces and pat them dry with a kitchen towel.
3. 3. Wash the thyme and rosemary.
4. 4. Pluck the leaves from the thyme stems and the needles from the rosemary stems.
5. 5. Finely chop the herbs.
6. 6. Season the chicken pieces with salt and pepper on all sides.
7. 7. Preheat the oven to 175 degrees Celsius with top and bottom heat.
8. 8. Peel the onion and the garlic.
9. 9. Halve the onion and the garlic.
10. 10. Cut the onion and garlic into very fine dice.
11. 11. Heat butter and oil in a casserole dish on the stovetop.
12. 12. Fry the chicken pieces on all sides.
13. 13. Add the diced onion and garlic to the casserole dish.
14. 14. Sauté the vegetables briefly.
15. 15. Wash the lemon under hot water.
16. 16. Dry the lemon.
17. 17. Slice the lemon.
18. 18. Add the lemon slices to the chicken.
19. 19. Fry everything together briefly.
20. 20. Deglaze the dish with wine.
21. 21. Add the lemon juice.
22. 22. Add the chopped herbs to the casserole dish.
23. 23. Place the casserole dish in the preheated oven.
24. 24. Cook the chicken pieces for about 30 to 40 minutes.
25. 25. Remove the casserole dish from the oven.
26. 26. Garnish the dish with fresh thyme.
27. 27. Serve the chicken hot.

Nutrition per serving

• kcal: 425
• Protein: 60 g · Fett/Fat: 16 g · Carbs: 3 g