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Farmer's chicken with lemon
20 m active | 6 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 370
  • Fat about 25g
  • Carbohydrates about 2g
  • Protein about 31g
This is needed
This is needed for 4 portion
  • 1 chicken (organic, approx. 1.2 kg)
  • 0.5 organic lemon, sliced
  • 0.5 organic lemon use zest and 3 tbsp of juice
  • 2 garlic clove, pressed
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tsp salt
  • 1 organic lemon, quartered lengthways
  • 3 tbsp clarified butter
Roast in the oven
  • 400 g baby spinach
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And that's how it's done
And that's how it's done
Dry the chicken Carefully. Separate the skin of the chicken breast a little from the meat and push the lemon slices between skin and flesh. Bind the chicken.
For the marinade, combine the oil with all the ingredients up to and including the parsley, brush the meat with the mixture, cover and marinate in the fridge for approx. 5 hrs.
Salt the chicken and place in a casserole with the lemon wedges. Heat the clarified butter in a small pan and pour over the chicken.
Roast in the oven
for approx. 25 mins. in the centre of an oven preheated to 200°C. Increase the heat to 220 °C and cook for about another 20 mins. To test whether the chicken is cooked, prick the thigh with a skewer. The juices must run light and clear. Remove the chicken, distribute the spinach in the casserole and allow to wilt in the oven for approx. 5 mins. Carve the chicken and serve with the spinach.

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