Lemon Chicken with Vegetables

Ingredients

• 1 chicken (about 1.5 kg)
• 2 untreated lemons
• 3 tbsp olive oil
• Salt
• Pepper
• 1 tsp Paprika powder (sweet)
• 1 tsp dried thyme
• 3 rosemary sprigs
• 150 ml dry white wine
• 2 carrots
• 250 g wide green beans
• 1 Zucchini
• 3 Garlic cloves
• 180 g black olives (pitted if desired)
• 150 ml chicken broth

Instructions

1. 1.

   Preheat the oven to 200°C fan. Wash the chicken inside and out, then pat dry with kitchen paper. Wash the lemons; squeeze one for juice, slice the other into rounds. Mix oil with lemon juice, salt, pepper, paprika, and thyme. Rub this mixture over the chicken, place 1-2 rosemary sprigs in the cavity, and tie the legs with kitchen twine.

2. 2.

   Place the chicken in a roasting tray, pour in the wine, and bake for about 1 hour, turning once midway.

3. 3.

   Meanwhile, peel the carrots and slice them thinly with a mandoline if desired. Wash the beans, trim ends, pull out strings, and cut into ~3 cm pieces. Wash the zucchini and slice into 0.5 cm thick rounds. Peel garlic and slice. About 30 minutes before the chicken finishes, arrange the vegetables around it along with remaining rosemary sprigs, scatter lemon slices and drained olives on top, pour in broth, and season with salt and pepper. Remove the finished chicken from the oven, carve, and serve with the vegetables on plates. Offer fresh baguette if desired.