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

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Instructions

1. Season the chicken breast fillets with salt and pepper.
2. Cut the tomatoes and lemons into slices. Layer them on each chicken breast alternating (lemon, tomato, lemon, tomato), then secure with toothpicks. Refrigerate until ready to cook.
3. Preheat the oven to 220°C (428°F). While preheating, cut the vegetables into smaller pieces: carrots, onion, bell peppers, and zucchini.
4. Place the chicken fillets in an ovenproof dish and drizzle with olive oil. Distribute the cut vegetables around them, add the whole garlic cloves, and any leftover tomato and lemon slices.
5. Season the vegetables with salt and pepper. Tuck the fresh herbs between the vegetables. Pour the white wine over everything and drizzle with more olive oil.
6. Roast at 220°C (428°F) for 20 minutes. Reduce the heat to 200°C (392°F) and roast for another 10-20 minutes until the chicken reaches 74°C (165°F) at the thickest part.
7. Remove from the oven and let rest for a few minutes before serving.