Lemon chicken

Total time: 1hr 05m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 709 Kcal, 37g Protein, 48g Carbohydrates, 39g Fat


  • Chicken
  • 1 tbsp olive oil
  • 8 chicken legs
  • 0.5 tsp salt
  • a little pepper
  • 500 g fennel, sliced
  • 2 garlic clove, thinly sliced
  • 65 g pitted black olives (e.g. Taggiasca olives)
  • 1 organic lemon, 1/2 thinly sliced, 1/2 juice
  • 1 dl chicken bouillon
  • To roast in the oven
  • 1 organic lemon, use grated zest only
  • 1 garlic clove, pressed
  • 2 tbsp oregano, finely chopped
  • Pasta
  • 250 g pasta (e.g. risoni)
  • salted water, boiling
  • 1 tbsp oregano, roughly chopped
  • 1 tbsp olive oil
  • Utensils
  • One shallow baking dish (holding approx. 2 l)

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  • Chicken

    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.
  • Pasta

    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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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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