John Myers
Lemon – Baked Chicken Breasts
The perfect lemon – baked chicken breasts recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 3,5 Lemons
- 6 Potatoes, quartered or eighth
- 4 Quartered onions
- Green olives, pitted
- Thyme, finely chopped
- 1,5 tsp Ras-El-Hanout Spice Mixture Morocco
- Salt and pepper
- Mix the lemon juice with approximately the same amount of olive oil and the thyme, salt and pepper. Peel and cut potatoes and onions into eighths. “Marinate” together with the olives in the olive oil and lemon mixture and leave to stand. In the meantime, wash the chicken breast and cut into 2-3 pieces of fillet. Then rub it on all sides with the Ras el-Hanout spice mixture.
- Place the potatoes, onions and olives with the marinade in a deep baking sheet or casserole dish. Make some space in the middle of the tray for the chicken breast fillets and add them.
- The whole thing can then be put in the oven for approx. 1-1.5 hours at approx. 140-150 °. Keep checking the cooked condition of the potatoes with a fork, as they take the longest. Depending on the size of the potatoes, it can take longer, so care should be taken not to leave them too big.
- Serve with a fresh salad and freshly baked flatbread.
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