🍽️ Juicy Lemon Chicken with Roasted Vegetables

Name: Juicy Lemon Chicken with Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Chicken (approx. 1,4 kg); Salt; Pepper (from the mill); 4 untreated lemons; 250 g cherry tomatoes; 250 g pearl onions; 500 g waxy potatoes; 4 tbsp olive oil; 1 tbsp liquid honey; 100 g green olives (pitted)

561 kcal · 30 min · 4 servings

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Ingredients

1 Chicken (approx. 1,4 kg)
Salt
Pepper (from the mill)
4 untreated lemons
250 g cherry tomatoes
250 g pearl onions
500 g waxy potatoes
4 tbsp olive oil
1 tbsp liquid honey
100 g green olives (pitted)

Instructions

1. Rinse the chicken under cold water and pat it completely dry with a kitchen towel.
2. Season the inside of the chicken generously with salt and pepper.
3. Cut one lemon in half and place the halves inside the chicken cavity.
4. Tie the chicken securely with kitchen twine to keep the filling inside.
5. Finely grate the peel of another lemon to obtain the zest.
6. Squeeze the juice from this lemon and set it aside.
7. Cut the remaining two lemons in half.
8. Wash the tomatoes thoroughly and remove the stem if necessary.
9. Peel the onions and cut them into wedges.
10. Peel the potatoes, wash them, and cut them into wedges as well.
11. Heat 2 tablespoons of oil in an ovenproof pot.
12. Fry the potato and onion wedges in the hot oil.
13. Deglaze the vegetables with approximately 300 milliliters of water.
14. Season the vegetable liquid with salt and pepper.
15. Add the halved lemons to the vegetables in the pot.
16. Preheat the oven to 200 degrees Celsius fan-assisted.
17. Mix the remaining oil with the lemon juice, lemon zest, and honey.
18. Rub the chicken all over with this marinade.
19. Season the outside of the chicken additionally with salt and pepper.
20. Place the chicken breast-side up on top of the vegetables.
21. Cover the pot and place it in the oven.
22. Braise the chicken for approximately 70 minutes.
23. Remove the pot from the oven after 50 minutes.
24. Add the tomatoes and olives to the chicken.
25. Remove the lid and bake the dish open for the remaining 20 minutes.
26. Ensure that the chicken browns slightly to a golden color.
27. Increase the oven temperature briefly if the chicken remains too pale.
28. Add a little water if necessary to prevent the vegetables from drying out.
29. Remove the kitchen twine from the chicken before serving.
30. Finally, adjust the seasoning of the dish with salt and pepper.

Nutrition per serving

kcal: 561
Protein: 64 g · Fett/Fat: 16 g · Carbs: 37 g