Oriental Oven Chicken

For Oriental oven chicken to prepare peel onion, halve and cut into wedges. Peel the garlic clove and set aside with the press (or chop very finely).

Wash tomatoes and cut into 8 pieces each (remove stem end) Halve plums Rinse lemon hot, dry, grate peel from about half, squeeze out juice.

Wash thyme and parsley, shake dry and chop separately. Rinse and dry chicken fillets, then salt, pepper and season with 1 tablespoon paprika powder Preheat oven (convection oven 160°).

For the preparation, heat about 1 tablespoon of olive oil in a pan and sear the chicken fillets evenly on both sides (about 5 minutes).

Put the vegetables together with pressed/chopped garlic, thyme and parsley in a baking dish, add lemon zest and about half of the juice. Sprinkle with salt, pepper and 1 tablespoon paprika powder.

Put the chicken fillets on top and pour about 100 ml of water. Cover the pan with aluminum foil and cook in the oven on the middle shelf for about 25 minutes.

Remove the aluminum foil (season with salt and pepper if necessary) and cook in the oven for another 10 minutes. Sprinkle Oriental oven chicken with remaining parsley before serving.

Preparation Tip:

Oriental oven chicken goes well with fresh pita bread, couscous or - down to earth - mashed potatoes.

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