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Recipe: Lemon Chicken with Roasted Vegetables and Chips

While I was living in England, I did not cook too much but kind of got into it again ever since I came back. I realised, I can easily combine the cooking with another passion: taking pictures. I just love taking beautiful and detailed pictures of the ingredients and the different cooking steps. I do not want to hold them back anymore. I hope that some of you who enjoy cooking as much as I do will try out some of the recipes I am planning to post in the future. A list of all recipes can be found under the “recipes” section above.

Now back to the recipe…

I received the following recipe from my friend Shirley the other day and it sounded so yummy that I could not stop myself – I had to try it! – I kind of changed it a bit to my own taste but here you go…

Sliced Lemons

I started with cutting all the ingredients. I sliced a lemon, I cut a bell pepper and chopped a red onion. Stopping in between for taking a picture made me appreciate each and every single detail of the ingredients much more! It is not just all about the cooking but it is about making food looks nice so that it is attractive to the eye. As we say in German “Das Auge isst mit“ – The eye eats with you…

Then, two chicken breasts (covered with lemon slices) went into a casserole and were surrounded by the different vegetables.

Red Bell Peppers

Once, everything was arranged in the casserole, I topped it with olive oil, salt, pepper, basil, garlic and finished off with some honey spread over the arrangement.

Lemon Chicken with Roasted Vegetables



So much for preparing this part of the dish. Now, I concentrated on the potatoes. After cutting them in little chunks, I covered them with water and boiled the water quickly. Once the water starts boiling, you can take the potatoes out of the water, dry them with a kitchen towel and put them in a bowl. Cover them with a bit of olive oil as well as salt and pepper.

Potato Wedges

In the end, all goes into the oven (pre-heated to 180°C) for around 30 minutes. Cover the casserole with aluminium foil for a better outcome.

Requires a little bit of prep, but can hardly go wrong since everything goes into the oven at the same temperature. The result is an extremely yummy combination of sweet & soft veggies with crisp & salty fries and fresh, lemony chicken.

Just one last thing to say: Fine, Shirley! ;-)

Lemon Chicken with Roasted Vegetables  and Chips

The Recipe:

Time: 35-40min


  • Chicken breasts
  • 1 lemon
  • potatoes, cut into chips
  • vegetables (take whatever you like)
  • salt, pepper, basil, garlic, olive oil, honey



  • cut potatoes into thin slices (or chunky if preferred)
  • put into a pot of cold water, bring to the boil
  • drain chips as soon as the water boils and pat dry with paper towels
  • in a bowl, coat chips with olive oil and sea salt
  • scatter on a baking tray lined with baking paper
  • put into the oven at 180 degrees for around 30 minutes
  • serve with a little dollop of mayonnaise

Chicken and Vegetables

  • cut lemon into slices
  • cut vegetables in medium–size slices
  • put chicken into an oven-proof dish and surround it with the vegetables
  • drizzle a bit of olive oil, Italian herbs, garlic, salt, pepper and honey
  • then cover with lemon slices
  • cover the casserole with aluminium foil and roast for 15min in the oven

Guten Appetit!

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