Autumn Chicken from Sheet

5 from 4 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 884 kcal



  • 1 piece Hokkaido in columns
  • 10 piece Cocktail tomatoes
  • 1 piece Organic lemon quartered
  • Rosemary sprigs fresh
  • 200 ml Olive oil
  • Zest and juice of an organic lemon
  • Grated ginger, light miso paste, light soy sauce
  • Grated thyme, salt, pepper,


  • Mix the above ingredients into a marinade and dilute with a little water.
  • Wash the chicken with hot water, cut it up, I cut it into thighs / legs, chest, wings and back. However, I make soup out of the back and the wings, they don't come on the tin with me. Place the chicken pieces on the tray or in the tin. Place the Hokkaido wedges, lemon quarters and halved cocktail tomatoes in between. Spread the rosemary sprigs over the chicken / vegetables. Pour the marinade over them.
  • Fry in a preheated oven, 190 ° top / bottom heat, for about 45 minutes. Pour the juice over once while frying. When browned and crispy, remove from the oven and serve with some rice or baguette. The pumpkin / chicken mix is ​​irresistible to me.


Serving: 100gCalories: 884kcalCarbohydrates: 0.2gFat: 100g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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