5 chicken breast fillets (we chose wild chicken from free range) 3 tablespoons rapeseed oil 1 handful of colourful cherry tomatoes 1/2 red onion 1 garlic (about 6-8 cloves) 2 lemons 100 ml olive oil + 80 ml olive oil 100 ml white wine 3-4 sprigs of rosemary 1 teaspoon sweet paprika 1 tsp dried thyme coarse sea salt freshly ground pepper
Dab chicken breast fillets with a clean paper towel.
Fry the fillets in a pan with some rapeseed oil on both sides for about 4-6 minutes, so that they are golden brown on both sides.
Preheat the oven to 180°C circulating air.
Cut onion into rings.
Cut four garlic cloves into fine slices.
Wash the cherry tomatoes and cut them in half or leave them whole.
Wash lemons hot and cut one lemon into slices. Put the second one aside.
Put the tomato halves, garlic slices, onion rings and lemon slices in an oven dish.
Wash the rosemary sprigs and place them in the same way.
Put 100 ml olive oil, white wine and the fried chicken fillets into the oven dish.
Spread paprika powder, salt, pepper and thyme over the ingredients in the baking tin and place the baking tin in the oven. Bake in the oven (bottom) at 180°C convection oven for about 30-35 minutes.
Meanwhile, mix a marinade of 80 ml olive oil, some lemon peel and the juice of one lemon and the remaining garlic cloves (press). Let this marinade flow over the chicken for the last 5 minutes of baking time. Serve in the oven dish. Bon Epi-tit!