Lemon chicken from the oven

Ingredients for 4 servings:

• 1 tsp fennel seeds
• ½ tsp peppercorns, white
• 1 tsp salt
• 3 tbsp lemon juice
• 1 tbsp honey
• 4 tbsp olive oil
• 1 chicken(s)
• 400 g potato(s), small waxy ones
• 200 g carrot(s)
• 300 g swede(s)
• 200 g onion(s)
• 1 chili pepper(s)
• 1 lemon(s), organic
• 500 ml chicken stock
• 1 tbsp raisins
• 6 sprigs of thyme

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

the chicken is marinated and braised in the oven with potatoes and vegetables

Cut the chicken into 6-8 pieces. Make a marinade from the ingredients and marinate the chicken pieces in it for about 30 minutes. Peel and halve the potatoes, clean and slice the remaining vegetables. Slice the lemon. Bring the chicken stock to a boil in a large roasting pan and add the vegetables and raisins. Simmer for 5 minutes over medium heat. Then place the chicken pieces skin-side up on top of the vegetables. Distribute the lemon slices and thyme among the chicken pieces and pour the remaining marinade over the meat. Cook in a preheated oven at 200°C (convection not recommended) on the second rack from the bottom for 45-50 minutes. If necessary, cover the pan for the first few minutes, as otherwise the honey will cause the skin to turn too black.