Lemon Herb Chicken

Ingredients

• 1 chicken
• 1 bundle thyme
• 2 sprigs Rosemary
• Salt
• freshly ground pepper
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 2 tbsp butter
• 0.125 l white wine
• 100 ml Vegetable broth
• juice of one lemon
• 2 untreated lemons
• 2 thyme sprigs (for garnish)

Instructions

1. 1.

   Divide the chicken into eight pieces, wash and pat dry. Wash thyme and rosemary, pluck leaves or needles from stems and chop. Salt and pepper all sides of the chicken pieces. Preheat oven to 175 °C (top/bottom heat). Peel onion and garlic, halve them and dice finely.

2. 2.

   Heat butter and oil in a roasting pan on the stove and brown the chicken pieces all over. Add garlic and onions and cook briefly. Wash lemons hot, dry peel and slice. Add to chicken, sauté briefly, then deglaze with wine and lemon juice, add herbs, place pan in oven and bake chicken for about 30‑40 minutes. Remove and serve garnished with thyme.