Summary

Ingredients

• 4 chicken breast fillet (s)
• 2 tomato (s)
• 3 lemon (s), untreated
• 300 g carrot (s), medium-sized
• 4 clove (s) garlic
• 1 large onion (s), white
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 2 zucchini, not too big
• 1 bunch herbs, fresh (rosemary, lemon thyme, tarragon etc.)
• some white wine, dry
• 10 tablespoon olive oil, cold-pressed
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Salt and pepper the chicken breast fillets. Then cut the tomatoes and lemons into slices, cover the pieces of meat alternately with them (lemon - tomato - lemon - tomato) and secure with toothpicks.
2. Put in an ovenproof dish and drizzle with olive oil. Preheat the oven to 220 ° C. Now cut the cleaned vegetables into smaller pieces and distribute them in the form. Add the garlic cloves whole. There is also space for leftover tomato and lemon pieces.
3. Salt and pepper the vegetables. Finally, hide the herbs (so that they don`t burn immediately), pour on some white wine, drizzle with plenty of olive oil and then put them in the oven. After about 20 minutes, reduce the heat a little.
4. This dish takes about 30 - 40 minutes, depending on the size of the meat, and tastes best if it is lukewarm (so leave it to infuse). The resulting juice can be sunk wonderfully with a fresh baguette and to finish it off, I serve a bowl of lettuce.
5. This dish is wonderful to prepare a few hours in advance, but it cannot be stored in the refrigerator! You can vary the vegetables and instead of breast meat you can also use legs, they always taste delicious.