John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets
- 2 tomatoes
- 3 lemons, untreated
- 300 g carrot(s), medium-sized
- 4 garlic cloves
- 1 large onion(s), white
- ½ red bell pepper(s)
- ½ bell pepper(s), yellow
- 2 zucchini, not too big
- 1 bunch of fresh herbs (rosemary, lemon thyme, tarragon, etc.)
- some white wine, dry
- 10 tbsp olive oil, cold pressed
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Season the chicken breast fillets with salt and pepper. Then slice the tomatoes and lemons, layer them alternately on the meat pieces (lemon – tomato – lemon – tomato), and secure with toothpicks. Place in an ovenproof dish and drizzle with olive oil. Preheat the oven to 220°C. Now cut the cleaned vegetables into smaller pieces and arrange them in the dish. Add the garlic cloves whole. There’s also room for any leftover tomato and lemon pieces. Season the vegetables with salt and pepper. Finally, “hide” the herbs (so they don’t burn immediately), pour in a little white wine, drizzle with plenty of olive oil, and then place in the oven. After about 20 minutes, reduce the heat slightly. This dish takes about 30-40 minutes, depending on the size of the meat, and tastes best served lukewarm (so it’s still cooked). The resulting juices are wonderful for soaking with a fresh baguette, and I serve them with a bowl of leaf salad to finish. This dish is great to prepare a few hours in advance, but don’t refrigerate! You can vary the vegetables, and you can also use thigh meat instead of breast; it always tastes delicious.
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