🥗 Lemon Chicken with Salad

Name: Lemon Chicken with Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Poultard (ca. 1,4 kg); 2 tsp Rosemary needles; Salt; Pepper (from the mill); 1 tbsp Almond flakes (roasted without fat); 250 ml Poultry stock; Honey (1 tbsp each); Sherry (1 tbsp each); 1 tbsp Oil; 2 Lemons; 1.5 kg small, red-skinned sweet potatoes; 6 tbsp White wine vinegar; 50 ml Orange juice; 1 tsp Sugar; 1 tsp Fennel seeds; Salt; Pepper (from the mill); 8 tbsp Olive oil; 100 g black olives (pitted and chopped); 50 g small capers; 3 Spring onions

620 kcal · 30 min · 4 servings

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Ingredients

1 Poultard (ca. 1,4 kg)
2 tsp Rosemary needles
Salt
Pepper (from the mill)
1 tbsp Almond flakes (roasted without fat)
250 ml Poultry stock
Honey (1 tbsp each)
Sherry (1 tbsp each)
1 tbsp Oil
2 Lemons
1.5 kg small, red-skinned sweet potatoes
6 tbsp White wine vinegar
50 ml Orange juice
1 tsp Sugar
1 tsp Fennel seeds
Salt
Pepper (from the mill)
8 tbsp Olive oil
100 g black olives (pitted and chopped)
50 g small capers
3 Spring onions

Instructions

1. Wash the poultard thoroughly and pat dry. If desired, push some rosemary needles under the skin, then season with salt and pepper.
2. Zest one lemon, halve it, and squeeze the juice from one half. Peel the other half and finely chop the fruit flesh.
3. Mix the chopped lemon fruit flesh and juice with the almond flakes, season with salt and pepper, and stuff into the cavity of the poultard. Close the cavity with toothpicks, tie the legs together with kitchen twine, and tuck the wings against the back.
4. Slice the remaining lemon into rounds.
5. Place the prepared poultard with the drumsticks facing up in a baking dish and roast in a preheated oven at 200°C for about 1 1/4 hours. Add the lemon slices and regularly baste the poultard with the stock and pan juices during roasting.
6. Remove the poultard from the oven. Mix honey, sherry, the lemon zest, and oil. Brush the poultard with this mixture and roast until crispy at 250°C for about 5 minutes with the breast side up.
7. Deglaze the pan juices with a little water, strain into a pot, and use as a sauce.
8. Scrub the potatoes and cook in salted water for about 20 to 25 minutes, then drain, let cool, and slice.
9. Whisk together vinegar, orange juice, sugar, fennel seeds, salt, and pepper for the marinade, then whisk in the olive oil.
10. Wash, trim, and slice the spring onions diagonally into rings.
11. Pour the marinade over the potatoes, fold in the olives, capers, and onion rings. Let the potato salad marinate for about one hour.

Nutrition per serving

kcal: 620
Protein: 40 g · Fett/Fat: 40 g · Carbs: 30 g