Lemon chicken

Lemon chicken

Total: 1 hr 5 Min. | Active: 40 Min.
Nutritional value / person: 709 kcal
, Fat: 39 g
, Carbohydrate: 48 g
, Protein: 37 g


4 people


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


1tbsp olive oil
8 chicken legs
½tsp salt
a little pepper
500g fennel, sliced
2 garlic cloves, thinly sliced
65g pitted black olives (e.g. Taggiasca olives)
1 organic lemon, 1/2 thinly sliced, 1/2 juice
½tsp salt
1dl chicken bouillon

To roast in the oven

1 organic lemon, use grated zest only
1 garlic clove, pressed
2tbsp oregano, finely chopped


250g pasta (e.g. risoni)
salted water, boiling
1tbsp olive oil
1tbsp oregano, roughly chopped
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One shallow baking dish (holding approx. 2 l)

How it's done


Heat the oil in a non-stick frying pan. Season the chicken, brown over a medium heat for approx. 7 mins. on each side. Remove, add the fennel, garlic, olives and lemon slices, stir fry for approx. 3 mins., season with salt. Pour in the stock and lemon juice, bring to the boil, transfer to the baking dish, place the chicken on top (skin side up).

To roast in the oven

Approx. 15 mins. in the centre of an oven preheated to 200°C. Mix the lemon zest, garlic and oregano, spread over the chicken, roast for a further 10 mins.


Cook the pasta in boiling salted water until al dente, then drain, mix with the oil and oregano, serve with the chicken.

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