Farmer's chicken with lemon

Farmer's chicken with lemon

Total: 6 hr 5 min. | Active: 20 min.
Nutritional value / portion: 370 kcal
, Fat: 25 g
, Carbohydrate: 2 g
, Protein: 31 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 chicken (organic, approx. 1.2 kg)
½ organic lemon, sliced


½ organic lemon use zest and 3 tbsp of juice
2 garlic cloves, pressed
2 tbsp flat-leaf parsley, finely chopped


1 tsp salt
1 organic lemon, quartered lengthways
3 tbsp clarified butter

Roast in the oven

400 g baby spinach
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How it's done

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Dry the chicken Carefully. Separate the skin of the chicken breast a little from the meat and push the lemon slices between skin and flesh. Bind the chicken.


For the marinade, combine the oil with all the ingredients up to and including the parsley, brush the meat with the mixture, cover and marinate in the fridge for approx. 5 hrs.


Salt the chicken and place in a casserole with the lemon wedges. Heat the clarified butter in a small pan and pour over the chicken.

Roast in the oven

for approx. 25 mins. in the centre of an oven preheated to 200°C. Increase the heat to 220 °C and cook for about another 20 mins. To test whether the chicken is cooked,

prick the thigh with a skewer. The juices must run light and clear. Remove the chicken, distribute the spinach in the casserole and allow to wilt in the oven for approx. 5 mins. Carve the chicken and serve with the spinach.

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