Lemon and Herb Chicken
Roasted chicken in a special marinade will delight with its aroma and wonderful flavor.
Details
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
Marinade
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2 piece Lemon, fresh, without shell
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6 twig Thyme, fresh
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1 twig Spices, oregano, dried
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0.5 spoons Salt, table
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2 pinch Spices, pepper, black
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2 pod Garlic, fresh
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0.5 dl Oil, olive
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700 g Meat, chicken, breasts
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2 spoons Oil, olive
Steps
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Cut the lemons in half and squeeze the juice from all halves. Rinse the chicken fillets under running water and dry them with paper towels. Peel the garlic, rinse it, and finely chop it. Rinse the thyme and oregano under running water and shake them dry. Strip the leaves from two sprigs of thyme and one sprig of oregano, then finely chop the stripped leaves.
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Place each chicken fillet separately in a food bag and gently pound them. Then season the fillets on both sides with salt, pepper, and rub them with garlic, freshly chopped thyme, and oregano. Place the fillets in a larger container and pour olive oil and lemon juice over them. Cover the container and store the fillets in the refrigerator overnight.
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The next day, take the chicken fillets out of the refrigerator before baking and let them come to room temperature. Place a grill pan on the stove and heat it well, then heat the oil in it. Take the fillets out of the marinade and lightly pat them dry with paper towels. Place the fillets on the heated oil. Cook them for 5 to 6 minutes on each side until golden brown. While cooking, baste them several times with the remaining marinade.
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Serve the cooked fillets on plates, garnish with a sprig of thyme, and serve with a side dish of your choice.
Nutrition Information (Per 100g)
- Calories: 168.1 kcal
- Fat: 9.42 g
- Saturated Fat: 1.82 g
- Carbohydrates: 2.84 g
- Sugars: 0.23 g
- Protein: 16.23 g
- Fiber: 0.91 g
Advice
The fillets can also be grilled.