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Lemon chicken
40 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 709
  • Fat about 39g
  • Carbohydrates about 48g
  • Protein about 37g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 8 chicken thighs
  • a little pepper
  • 500 g fennel, cut into strips
  • 65 g pitted black olives (e.g. Fine Food Taggiasca olives)
  • 1 dl chicken bouillon
  • 1 organic lemon, thinly sliced
  • 2 garlic cloves, sliced
  • 0.5 tsp salt
To roast in the oven
  • 1 organic lemon, use grated zest only
  • 1 garlic cloves, squeezed
  • 2 tbsp oregano, finely chopped
  • 1 tbsp olive oil
  • salted water, boiling
  • 250 g pasta (e.g. risoni)
  • 1 tbsp oregano, roughly chopped
  • One wide oven tray (holding approx. 2 l)
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And that's how it's done
And that's how it's done
Heat the oil in a non-stick frying pan. Season the chicken, brown over a medium heat for approx. 7 mins. on each side. Remove, add the fennel, garlic, olives and lemon slices, stir fry for approx. 3 mins., season with salt. Pour in the stock and lemon juice, bring to the boil, transfer to the baking dish, place the chicken on top (skin side up).
To roast in the oven
Approx. 15 mins. in the centre of an oven preheated to 200°C. Mix the lemon zest, garlic and oregano, spread over the chicken, roast for a further 10 mins.
Cook the pasta in boiling salted water until al dente, then drain, mix with the oil and oregano, serve with the chicken.