Lemon chicken on a bed of Mediterranean vegetables

Ingredients for 4 servings:

• 1 chicken breast (approx. 500g)
• 4 chicken legs
• 1 can artichoke hearts
• 2 m.-sized onion(s)
• 500 g tomatoes
• 2 m.-large zucchini
• 3 garlic cloves
• 4 slices of breakfast bacon
• ½ pot of thyme
• 3 sprigs rosemary
• 75 g olives, small, black
• salt and pepper
• 4 tbsp olive oil
• 1 bunch parsley (flat)
• 1 lemon(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Halve the artichokes and dice the onion. Cut the tomatoes into thick slices and the zucchini into chunks. Finely chop the bacon. Pick the thyme leaves and rosemary sprigs. Mix the vegetables, garlic, bacon, herbs, olives, and oil in an ovenproof pan/dish. Season with salt and pepper. Halve the chicken breast. Cut the thighs in half at the joint. Wash and pat dry. Grate the lemon zest and squeeze out the juice. Place the meat on the bed of vegetables, drizzle with lemon juice, and season with salt and pepper. Bake everything in the oven at 175°C for 1 hour. Sprinkle with finely chopped parsley and lemon zest. This is a great way to prepare for guests. You’ll have nothing left to do once your guests arrive, so you can devote yourself entirely to them! Depending on how hungry and old the diners are, and the side dish, this recipe serves 4-6 people. (You can also use other parts of the poultry. Just make sure the pieces aren’t too large, otherwise they won’t cook in time.)