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🍽️ Lemon Chicken

763 kcal · 30 min · 4 servings

Ingredients

• 1 poulette (kitchen-ready approx. 1400 g)
• 1 untreated lemon (juice and grated zest)
• salt
• pepper (from the mill)
• 200 g onions
• 4 tbsp olive oil
• 2 tbsp melted butter

Instructions

1. 1. Cut the chicken into eight equal pieces.
2. 2. Grate the zest of one whole lemon directly over the meat.
3. 3. Drizzle the poultry with the lemon juice.
4. 4. Season the pieces generously with salt and black pepper.
5. 5. Place the meat pieces on a lightly greased baking tray.
6. 6. Peel the onions and cut them into eighths or large quarters.
7. 7. Distribute the onion wedges evenly on the tray next to the meat.
8. 8. Mix olive oil and butter in a small bowl.
9. 9. Pour the oil-butter mixture evenly over the meat and onions.
10. 10. Preheat the oven to 200 degrees Celsius.
11. 11. Place the tray into the preheated oven.
12. 12. Bake the dish for about 35 minutes until golden brown.
13. 13. Remove the chicken from the oven and let it rest briefly.
14. 14. Blanch cherry tomatoes briefly in boiling water (cook briefly in boiling water) and then peel them.
15. 15. Place pickled vine leaves as a base in a clay dish.
16. 16. Arrange the meat and onions on the vine leaves.
17. 17. Garnish the dish with the blanched cherry tomatoes and black olives.
18. 18. Serve mashed potatoes as a side dish.

Nutrition per serving

• kcal: 763
• Protein: 48 g · Fett/Fat: 62 g · Carbs: 3 g