Lemon chicken from the sheet
- 1 ready-to-cook chicken (approx. 1.2 kg)
- 1 untreated lemon
- 250 g Carrots
- 500 g predominantly waxy potatoes (e . B. Granola)
- Salt
- black pepper
- 4 EL Oil
-
1 TL dried thyme - 1 TL instant chicken bouillon
- 2 tbsp Forest honey
- grated zest of 1 untreated lemon
- Thyme
60 minutes
light
- 1.
- Cut the chicken into 8 pieces, wash and pat dry. Wash lemon, grate dry and cut into slices. Peel and wash the carrots, cut into pieces. Peel, wash and slice the potatoes.
- 2.
- Season everything with salt and pepper, mix with 3 tablespoons of oil and thyme. Spread on the drip pan of the oven. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 35 minutes.
- 3.
- Mix the bouillon with 250 ml hot water. After about 15 minutesPour in the bouillon after the cooking time. Mix the honey, lemon zest and 1 tablespoon of oil. Brush the chicken pieces with it. Bake until golden brown for another 5-10 minutes at the same temperature.
- 4.
- Garnish with fresh thyme. Bread tastes good with it.
1 person approx:
- 580 kcal
- 2430 kJ
- 47 g protein
- 32 g fat
- 25 g carbohydrates
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