Fresh, flavoursome, uncomplicated – and perfect with a glass of Viognier
Tenderly cooked chicken with an aromatic lemon-garlic marinade, combined with oven-roasted vegetables – this dish brings a spring flavour to your plate. The citrus notes of the dish harmonise perfectly with an elegant white wine. Discover which wines bring out the flavours particularly well.
Ideal wine pairing: Viognier from Condrieu AOC (northern Rhône, France)
A Viognier from the northern Rhône, particularly from the Condrieu AOC appellation, has exactly the aromatic richness and fine elegance that this dish requires. Typical flavours include apricot, yellow peach, orange blossom and fine spices, accompanied by a soft, almost oily texture. The moderate acidity balances the fresh citrus notes of the chicken, while the floral and fruity notes harmonise perfectly with the herbal spice and garlic. The Viognier caresses the dish without dominating it – ideal for the combination of succulent meat and roasted vegetables.
Further suitable wine recommendations
1st Pinot Blanc QbA (Palatinate, Germany)
A classic Pinot Blanc from the Palatinate convinces with fine pear and almond flavours, subtle creaminess and mild acidity. The elegant restraint of this wine makes it a perfect accompaniment, especially when the dish is flavoured with fresh herbs or a touch of butter. It rounds off the roasted flavours of the vegetables and gives the lemon chicken room to develop.
2. chardonnay from the Mâcon-Villages AOC (Burgundy, France)
A non-vintage Chardonnay from the Mâcon-Villages AOC appellation offers fresh apple, pear and citrus flavours, combined with a clear minerality and a smooth mouthfeel. Its restrained structure goes perfectly with the juicy chicken breast and skilfully accentuates the freshness of the lemon marinade. Ideal for anyone looking for an approachable but characterful Burgundy.
3rd Grüner Veltliner Kremstal DAC (Lower Austria, Austria)
A Grüner Veltliner from the Kremstal DAC combines peppery spice, citrus freshness and an elegant herbal component. The lively acidity provides a clear structure, while the typical mineral note and light apple and lime flavours enliven the dish. The fresh herbs such as oregano or thyme in the recipe are subtly emphasised by the Veltliner.
4. Vermentino di Sardegna DOC (Sardinien, Italien)
The Vermentino di Sardegna DOC is an ideal accompaniment to Mediterranean dishes. With its hints of grapefruit, herbs, white peach and salty sea breeze, it complements both the citrus notes of the chicken and the roasted flavours of the vegetables. Its fresh acidity and elegant structure make it a lively but not intrusive pairing partner.
5th Sancerre AOC (Loire, France)
A classic Sauvignon Blanc from the Loire, especially from the Sancerre AOC, is a prime example of freshness and finesse. With flavours of gooseberry, citrus, freshly cut grass and a precise minerality, it brings a lively tension to the combination with lemon chicken. The acidity accentuates the lemon flavour, while the herbal notes go perfectly with the Mediterranean spice of the dish.
The recipe:
Lemon chicken with roasted vegetables
Cooking utensils
- 1 Chopping board
- 1 Kitchen knife
- 1 Large bowl
- 1 Baking tray
- 1 Baking paper
- 1 Kitchen brush
- 1 Aluminum foil
Ingredients
For the chicken
- 2 Chicken breast fillets or chicken thighs
- 2 Lemons one for the juice, one in slices
- 2 Garlic cloves finely chopped
- 2 Tbsp olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the vegetables
- 2 medium-sized potatoes cut into slices
- 2 Carrots cut into slices
- 1 Zucchini cut into slices
- 1 red peppers cut into strips
- 1 red onion cut into quarters
- 2 Tbsp olive oil
- Salt and pepper to taste
- Fresh herbs such as rosemary or thyme for garnish
Preparation
Marinate the chicken:
- Mix the chicken pieces with the prepared lemon-herb marinade in a bowl.
- Leave to infuse in the fridge for at least 30 minutes (preferably 1 hour).
Prepare the vegetables:
- Cut the vegetables into equal-sized pieces and spread them out on a baking tray lined with baking paper.
- Mix with olive oil, salt, pepper and fresh herbs.
Baking:
- Preheat the oven to 200 °C fan oven.
- First pre-bake the vegetables for about 15 minutes.
- Then place the marinated chicken pieces on top of the vegetables and cook everything together in the oven for a further 30-35 minutes until the chicken is golden brown and cooked through.
Dressing:
- Arrange everything on plates and garnish with fresh lemon slices and herbs.
Recommended side dishes
- Crispy ciabatta with lemon butter
- Small rocket salad with honey and mustard vinaigrette
- Roasted fennel with orange fillets
