Lemon Chicken with Vegetables
A fresh recipe featuring lemon chicken served with roasted new potatoes, baby carrots, red onions, and fennel, seasoned with rosemary, thyme, lovage, garlic, olive oil, and dry white wine.
Ingredients
- 600 g new potatoes
- 400 g baby carrots
- 1 fresh garlic bulb
- 2 red onions
- 2 baby fennel
- 100 ml olive oil
- 4 sprigs Rosemary
- 5 stems thyme
- 1 stalk lovage
- Salt
- pepper (ground)
- 150 ml dry white wine
- 4 untreated lemons
- 1.4 kg roast chicken
Instructions
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1.
Peel the potatoes and wash, trim, and cut the carrots into pieces. Separate the garlic cloves, crush them lightly. Peel and slice the onions. Wash, trim, and slice the fennel. Arrange all vegetables in a greased roasting pan. Rinse the herbs, shake dry, pluck one rosemary sprig, two thyme stems, and several lovage leaves. Finely chop the harvested herbs. Mix the remaining herbs into the vegetables, drizzle with 2 tbsp olive oil, and season with salt and pepper. Add the wine. Wash lemons hot, halve one lemon and squeeze its juice. Mix about half of this juice with the remaining oil and herbs. Cut the other lemons into pieces and drizzle their juice over the vegetables.
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2.
Preheat oven to 180°C (350°F) with both lower and upper heat.
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3.
Wash and pat dry the chicken. Season inside with salt and pepper. Stuff the cavity with lemon halves, tie with kitchen twine or toothpicks, and place breast-side down on top of the vegetables. Brush the chicken with the herb-lemon oil mixture. Roast in the oven for about 1 hour, turning after 30 minutes and brushing again as needed.
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4.
After cooking time, switch the oven to grill mode and brown the chicken and vegetables for 5-10 minutes.
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5.
Plate the roasted chicken with vegetables on a serving platter and serve immediately.
