Lemon Chicken on Bed Of Mediterranean Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken breast, (approx. 500g)
- 4 chicken leg (s)
- 1 can artichoke hearts
- 2 medium onion (s)
- 500 g tomato (s)
- 2 zucchini
- 3 clove (s) garlic
- 4 slices bacon
- 0.5 ½ pot thyme
- 3 sprigs rosemary
- 75 g olives, small black ones
- salt and pepper
- 4 tablespoon olive oil
- 1 bunch parsley, (smooth)
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Halve the artichokes, dice the onion. Cut tomatoes into thick slices and zucchini into pieces. Also cut the bacon into small pieces. Pluck the thyme leaves and rosemary needles.
- Mix the vegetables, garlic, bacon, herbs, olives and oil in an oven-safe pan / dish. Season with salt and pepper.
- Halve the chicken breast. Cut the legs in the joint. Wash and pat dry.
- Rasp off the lemon peel and squeeze out the juice. Place the meat on the bed of vegetables, drizzle with lemon juice and season with salt and pepper.
- Let everything cook in the oven at 175 ° C for 1 hour.
- Top with finely chopped parsley and lemon rasp.
- The whole thing is great to prepare for guests. You have nothing more to do when the guests are there and you can devote yourself entirely to them! Depending on the hunger and age of the eater and side dish, the recipe is enough for 4-6 people.
- (You can also use other parts of the poultry. Just make sure that the pieces are not too big and that they may not be cooked in time)
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