Herb chicken with tomatoes

Ingredients for 4 servings:

• 50 g thyme
• 3 garlic cloves
• 1 lemon(s)
• 8 tbsp oil
• 700 g chicken fillet(s)
• 800 g tomatoes
• 100 g onion(s)
• 100 g basil
• salt and pepper
• 50 g rosemary

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the thyme and rosemary. Pick off the leaves and needles and chop. Peel the garlic. Chop half. Slice the rest. Wash and slice the lemon. Mix 5 tablespoons of oil, chopped garlic, and herbs. Wash the meat, pat dry, place in the oil, and scatter the lemon on top. Cover and chill for 40 minutes. Wash and halve the tomatoes. Peel and roughly dice the onion. Wash and pick the basil, and chop into coarse strips, reserving a little for garnishing. Heat 3 tablespoons of oil in a pan. Sauté the tomatoes, garlic slices, and diced onion for about 3 minutes. Sprinkle with basil. Season with salt and pepper. Remove the meat from the oil and let it drain. Pour the herb oil through a sieve, collecting the oil and setting the herbs aside. Heat the herb oil in a pan. Fry the meat over medium heat for about 5 minutes on each side. Shortly before the end of the roasting time, add the lemon slices and sprinkle with the remaining herbs. Season with salt and pepper. Thinly slice the meat. Serve with tomatoes and garnish with the remaining basil. Serve with roasted potatoes and chive quark.