Lemon chicken or lemon chicken with brown rice in a Roman pot

Ingredients for 4 servings:

• 1 chicken
• 2 cup(s) rice (brown rice), large
• 4 cup(s) broth, large
• 2 lemon(s), untreated, juice and grated zest
• 2 large onions, diced
• Pepper, freshly ground
• Salt
• oil
• Paprika powder
• basil, fresh
• n. B. Vegetables, cleaned (e.g. leeks, bell pepper(s), peas)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Baste the chicken all over with the juice of the squeezed lemons and marinate for about 1 hour. Brush with a mixture of oil, pepper, salt, and paprika. If you want it a bit spicier, add paprika. Place the grated lemon zest of 1 lemon into the chicken’s belly and season. Place the brown rice and diced onion in the watered earthenware pot and cover well with the broth. Place the chicken breast-side down on the rice and, if desired, add vegetables (e.g., leeks, bell peppers, peas) around it. Place in a cold oven at 220°C (Important: Check occasionally how much of the broth has been absorbed by the rice – add more if necessary!). After about 90 minutes, remove the lid of the earthenware pot and bake for 20-30 minutes. Divide the chicken into portions, toss the rice with coarsely torn basil leaves, and serve.