How to cook chicken in lemon sauce with vegetables

You’ll need
    • For chicken with vegetables:
  • 1 chicken;
  • 3 sprigs of rosemary;
  • 1 2 cups buttermilk;
  • 4 tbsp vegetable oil;
  • 5-6 pcs potatoes;
  • 1 pod of red
  • yellow and green bell peppers;
  • 2 cups of chicken broth (cubes);
  • 2 tbsp chopped parsley;
  • black ground pepper;
  • red ground pepper;
  • salt.
  • For the lemon sauce:
  • 3 egg yolks;
  • 3 tbsp flour;
  • 400ml chicken broth;
  • 2 tbsp butter;
  • 5 tbsp lemon juice;
  • 1 tbsp chopped parsley greens;
  • red ground pepper;
  • salt.

Chicken with vegetables

Heat the oven to 200oS. Rinse the chicken and discuss. Stir the salt with the black and red ground peppers and rub the chicken carcass with this mixture.


Wash the rosemary and enclose the twig in the abdomen. Mix the buttermilk with 2 tablespoons of vegetable oil, red ground pepper and grease the chicken carcass nicely on all sides.


Place the chicken on a small deep baking tray or place in a special shape and put in the oven for 70 minutes.


Wash and peel the potatoes. From the bell peppers remove the peduncles and clean from the seeds. Slice the vegetables into small cubes and roast in a frying pan with the remaining 2 tablespoons of vegetable oil.


Minutes after 30-40 from the beginning of baking, pour into the shape with chicken or on a deep baking chicken broth, and 10 minutes before the end of the frying, add potatoes with peppers.


Before serving on the table, put the chicken with vegetables on a platter, sprinkle the washed, chopped parsley greens and pour with lemon sauce cooked below to the specified recipe.


Lemon sauce

Put the butter in a pan and heat it on a water bath.


Roast in the oil, stirring continuously, flour and pour in the hot chicken broth. To prepare it you can use a cube. Stir well so that no lumps are formed. Boil on the water bath until thickened.


Set aside 3 tablespoons of the sauce in a separate utensils and refrigerate.


Whisk with a whisk or mixer until a uniform mass of egg yolks with lemon juice and 3 tablespoons of chilled sauce.


Combine the resulting mixture with the main mass of the sauce. Salt to taste and pepper. Spread the sauce, stirring continuously, on the water bath for 3 minutes.


Remove the finished sauce from the heat. Add the chopped parsley greens to it and mix thoroughly. Pour with lemon sauce baked chicken and vegetables in the oven.

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