Lemon Chicken and Lamb's Lettuce Mimosa Salad

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

For 4 people

Nutritional Information

Contains 583 Kcal, 36g Protein, 27g Carbohydrates, 34g Fat


  • Chicken
  • 1 chicken (ca. 1,2 kg)
  • 1 organic lemons, use grated zest only, set the rest aside
  • 0.75 tsp. salt
  • 3 sprig thyme
  • a little pepper
  • 1 tbsp. clarified butter, liquid
  • 4 garlic cloves
  • 800 g waxy potatoes, cut in half or into quarters, depending on size
  • 1.5 dl white wine
  • Salad
  • 120 g lamb's lettuce
  • 2 eggs, hard-boiled, finely chopped
  • 0.5 lemon, use only the juice
  • 2 tbsp. vegetable bouillon
  • 0.5 onion, finely chopped
  • salt and pepper to taste
  • 4 tbsp. rapeseed oil
  • Utensils
  • Für ein Bratgeschirr von ca. 3 Litern

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  • Chicken

    Rinse the chicken in cold water, inside and out, pat dry. Mix the lemon zest with the remaining ingredients and a little pepper. Use the mixture to season the chicken, inside and out. Place the sprig of thyme inside the chicken. Coat the chicken all over with the clarified butter and place in the casserole dish, breast side down. Prick the garlic cloves several times and place next to the chicken with the potatoes. Roast in the oven for approx. 15 mins. in the lower half of an oven preheated to 240 °C. Turn oven down to 220°C. Remove the casserole dish. Turn the chicken, drizzle the wine over the potatoes and salt the potatoes. Slice the reserved lemon and arrange between the potatoes. Continue roasting the chicken with the potatoes for approx. 40 mins.
  • Salad

    Arrange the salad on plates and divide the eggs and onion on top. For the dressing, thoroughly combine the lemon juice with the remaining ingredients and drizzle over the salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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