For the lemon chicken
• 1 whole chicken, approximately 1 1/2 kg, cut into 6-8 portions
• 1 GREEK at HOME cooking sauce for Roast “Lemonato”
For the roasted vegetables
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 100g oyster mushrooms
• 200g broccoli, cut into florets
• 1 onion, sliced
• 2 tablespoons balsamic cream
• Olive oil
For the lemon chicken
1. Preheat the oven to 180°C.
2. Place the chicken in a baking dish.
3. Pour the entire GREEK at HOME cooking sauce over the chicken and spread it to cover the chicken.
4. Bake for 45-50 minutes until the chicken is cooked.
For the roasted vegetables
1. Cut all the vegetables into large slices, place them in a bowl together, season with salt and pepper, and add a little oil.
2. Roast the vegetables in a baking dish with parchment paper, in a preheated oven at 220°C in a convection setting for 15 minutes. Once they are warm, pour the balsamic cream on top.
3. As soon as they take on color, place the chicken pieces on top and pour the sauce over the entire surface. Bake for an additional 5-10 minutes in the oven to let the dish come together.
Serving suggestion
Serve the chicken on a plate and accompany it with the roasted vegetables.
Tip: For a crispier crust, sprinkle crushed Aeginian pistachios and kefalotyri cheese over the chicken during the last 20 minutes of baking.
