Lemon Chicken

Ingredients

• 1 chicken (about 1.2 kg)
• 2 carrots
• 2 red onions
• 2 parsley roots
• 400 g small waxy potatoes
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 150 ml poultry stock
• 2 lemons (juice)
• 1 untreated lemon
• parsley

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Rinse the chicken, pat dry and cut into 12 pieces. Peel the carrots, onions, parsley roots and potatoes. Halve the carrots lengthwise and cut into chunks. Slice the onions into wedges. Quarter the parsley roots lengthwise and cut into pieces. Cut the potatoes into wedges.

3. 3.

   Season the chicken pieces with salt and pepper and brown them all around in a roasting dish or oven‑proof tajine using oil. Deglaze with stock and lemon juice, then add the vegetables. Season again with salt and pepper and bake for about 30 minutes, turning occasionally and adding water if needed.

4. 4.

   Wash the untreated lemon hot and cut into wedges. Remove the chicken from the oven, taste and serve garnished with lemon wedges and parsley.