← All recipes

🥗 Oven Chicken with Gremolata Potato Salad and Lemon Mayo

690 kcal · 30 min · 4 servings

Oven Chicken with Gremolata Potato Salad and Lemon Mayo Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken under running water and pat it completely dry with a kitchen towel. Set the meat aside to reach room temperature.
  2. 2. Wash the potatoes and cut them in half lengthwise, then into quarters. Place them in a pot with lightly salted water.
  3. 3. Bring the water to a boil and cook the potatoes for about 12 to 15 minutes over medium heat until tender.
  4. 4. Halve the garlic cloves and peel them. Finely chop the garlic flesh.
  5. 5. Place the chopped garlic in a container and add 5 tablespoons of oil. Puree the mixture with a hand blender until smooth.
  6. 6. Wash the lemon and grate about 1 teaspoon of zest. Cut the lemon in half and squeeze out the juice.
  7. 7. Wash the parsley, shake off excess water, remove the thick stems, and chop the leaves finely.
  8. 8. Place the chopped parsley and half of the lemon zest into a bowl.
  9. 9. Add 1 to 2 tablespoons of lemon juice and a little of the garlic oil. Mix everything well. Be careful not to use too much garlic oil as it is very intense.
  10. 10. Season the gremolata with salt to taste.
  11. 11. Drain the cooked potatoes in a colander.
  12. 12. Place the potatoes in a bowl and mix them with the gremolata.
  13. 13. If desired, add a little more oil. Season the salad with salt and pepper.
  14. 14. Prepare three plates: fill the first with flour, the second with beaten eggs, and the third with breadcrumbs.
  15. 15. Cut the chicken breast into four equal pieces.
  16. 16. Season the chicken pieces generously with salt.
  17. 17. Pour about 1 cm of oil into the bottom of a pan and heat it over medium heat.
  18. 18. Coat the chicken pieces in the flour first. Shake off any excess flour.
  19. 19. Dip the floured pieces into the egg and let the excess batter drip off.
  20. 20. Finally, coat the chicken pieces in the breadcrumbs until fully covered.
  21. 21. Fry the chicken breast pieces in the hot oil for 4 to 5 minutes on all sides until golden brown.
  22. 22. Place the fried chicken pieces on kitchen paper to absorb excess fat.
  23. 23. Clean the bowl for the mayonnaise. Mix the mayonnaise with the remaining lemon zest.
  24. 24. Season the mayonnaise with a little of the remaining lemon juice, salt, pepper, and sugar.
  25. 25. Plate the fried chicken, potato salad, and lemon mayonnaise and serve.

Nutrition per serving