2023 Riesling Spätlese trocken

Ingredients

• 600 gchicken breast fillets
• 500 gwaxy potatoes
• 3 piecescarrots
• 1 piecezucchini
• 2 piecesred onions
• 2 piecesorganic lemons
• 1 bunchfresh thyme
• 4 tbspolive oil
• 2 piecesgarlic cloves
• 1 tspsalt
• 0,5 tsppepper

Preparation

1. 1Preheat the oven to 200°C (392°F) using conventional top and bottom heat.
2. 2Wash the potatoes, carrots, and zucchini, then cut them into bite-sized pieces or wedges. Peel the onions and cut them into eighths.
3. 3Toss the vegetables in a bowl with 2 tbsp of olive oil, salt, pepper, and half of the picked thyme leaves.
4. 4Spread the vegetables on a baking sheet and pre-roast in the oven for about 15 minutes.
5. 5Meanwhile, pat the chicken breast fillets dry, season with salt and pepper, and rub with pressed garlic.
6. 6Slice one lemon and juice the other. Mix the lemon juice with the remaining olive oil and the rest of the thyme.
7. 7Place the chicken fillets and lemon slices on top of the pre-roasted vegetables and drizzle with the lemon-oil mixture.
8. 8Roast for another 25 minutes until the chicken is cooked through and the vegetables are golden brown.