Farmer's Chicken with Lemon

Total time: 1hr 25m
Preparation Time: 20m

For 4 servings

Nutritional Information

Contains 370 Kcal, 31g Protein, 2g Carbohydrates, 25g Fat


  • 3 tbsp. clarified butter
  • 1 chicken (Bio; ca. 1,2 kg)
  • 1 tsp. salt
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, cut lengthways into quarters
  • 400 g baby spinach
  • 2 clove of garlic, pressed
  • 2 tbsp. flat-leaf parsley, finely chopped


  • Rinse the chicken (inside and out) in cold water, pat dry. 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, mix the lemon zest with the remaining ingredients and the parsley, coat the chicken with the mixture and marinate, covered, 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 for approx. 25 mins. in the centre of an oven preheated to 200°C. Increase the heat to 220°C and cook for a further 20 mins. approx. To test whether the chicken is cooked, prick the thigh with a needle. The juices must be 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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