John Myers
Poultry: Lemon – Coconut – Chicken
The perfect poultry: lemon – coconut – chicken recipe with a picture and simple step-by-step instructions.
- 0,5 piece Roast Chicken
- 1 piece Lemon quartered
- 2 tbsp My spice mix *
- – Buntes-Gemüse-Salz –
- 1 tbsp Coconut oil *
- 2 tbsp Yeast flakes for binding
- 300 ml Poultry gravy
- – aus dem Vorrat –
- Place the chicken in a baking dish, sprinkle with the seasoning mixture, spread the lemon quarters around it and put the coconut oil on top and now cover with the lid for 60 minutes at 190 degrees in the oven preheated to 220 degrees.
- Then add the poultry gravy, put the lid back on and again for 30 minutes, after the first 15 minutes remove the lid and turn on the grill to get the skin a little crispier.
- Then put the sauce in a small saucepan, put the chicken back in the oven so that it stays warm and finish the sauce with the yeast flakes.
- There was also apple and red cabbage – vegetable side dish: apple and red cabbage (red cabbage) with a difference – and bread dumplings from the pipe –
- * The coconut oil is rather hard at temperatures below 24 degrees (and I don’t have that in my apartment), so I scraped off the mass with a large tablespoon)
- * My spice mixes: Colorful vegetables – salt
- Enjoy your meal
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