Lemon chicken breast

Ingredients for 2 servings:

• 1 lemon(s)
• 1 chicken breast with skin and bones, approx. 600 g
• salt and pepper
• olive oil
• 5 m.-sized potatoes
• 1 rosemary sprig(s)
• 1 garlic clove(s)
• e.g. cocktail tomatoes
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cut the lemon into thin slices. Fry the slices in a hot pan without fat on both sides and let them brown. This reduces the aggressive acidity. Carefully loosen the skin from the chicken breast with your finger and fold it up. Season the meat with salt and pepper and arrange three lemon slices on each side of the breast. Carefully push the skin back over the meat and secure it with roulade pins. Place the prepared chicken breast in a greased baking dish. Lightly oil the skin. Peel the potatoes and cut them into large pieces, oil them, season with salt, and toss with the chopped rosemary. Thinly slice the garlic clove and mix with the potatoes. If you have any leftover lemon slices, add them to the potatoes as well. Now place the potatoes around the chicken breast in the dish. Halve the cherry tomatoes and place them on top of the potatoes. Cook in a preheated oven at 180°C (fan oven) on the second rack from the bottom for about 60 minutes. If necessary, turn on the grill shortly before the end of the cooking time.