Lemon chicken with roasted pointed cabbage (hispi), garlic yoghurt and dill oil is a simple dish that is fresh, creamy and full of flavour. It is really easy to make and works just as well for a quick weeknight dinner as for an evening when you want something a little special on the table.
The chicken is marinated in a mixture of olive oil, lemon juice and zest, garlic, dried thyme, salt and freshly ground black pepper. Leave it to marinate for at least half an hour to two hours – or better still, overnight – so it takes on plenty of flavour.
It is then pan-fried until golden and juicy.
Meanwhile, the pointed cabbage is roasted in quarters in the oven with a little oil, salt and freshly ground black pepper until it is tender and lightly caramelised at the edges. At the same time, a creamy garlic yoghurt is stirred together from Greek yoghurt, garlic, lemon juice, salt and pepper, and a quick dill oil is made from olive oil, lemon juice, honey and finely chopped fresh dill.
To serve, spread the garlic yoghurt over a plate, then top with the juicy lemon chicken and the warm roasted cabbage. Finish by drizzling the dill oil over the dish and scattering over toasted hazelnuts and a little fresh dill.
The result is a dish full of freshness, acidity and creaminess, with a gentle sweetness from the honey – and a wonderful way to serve chicken and pointed cabbage. It tastes good all year round, of course, but it is at its best when pointed cabbage is in season.
Lemon chicken with garlic yoghurt, roasted pointed cabbage and honey
Ingredients
Roasted pointed cabbage
- 1 pointed cabbage (hispi), cut into quarters
- Olive oil
- Salt and freshly ground black pepper
Lemon chicken
- 4 chicken breast fillets
- 50 ml olive oil
- 3 cloves garlic, grated
- 1/2 lemon, finely grated zest and juice
- 1 tsp dried thyme
- Salt and freshly ground black pepper
Garlic yoghurt
- 400 g Greek yoghurt
- 2 cloves garlic, grated or crushed
- 2-3 tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper
Dill oil
- 3 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 2 tsp honey
- 2 tbsp dill, finely chopped
- Salt and freshly ground black pepper
To serve
- 1 handful hazelnuts, preferably toasted
- Fresh dill
Method
- Put the chicken in a bowl with the olive oil, garlic, lemon juice and zest and thyme, and season with salt and freshly ground black pepper. Leave to marinate for 20 minutes – or ideally a couple of hours or overnight.
- Toss the cabbage quarters with a little olive oil, salt and freshly ground black pepper and roast in an oven preheated to 220°C (conventional oven, top and bottom heat) for about 20-25 minutes.
- Meanwhile, fry the chicken in a pan until golden and cooked through – use the marinade it has been sitting in as the cooking fat. Set the chicken aside on a chopping board and leave it to rest.
- Stir together the ingredients for the garlic yoghurt and the dill oil, and season each to taste with salt and freshly ground black pepper.
- Divide the yoghurt between four plates. Place a piece of chicken on top and a cabbage quarter alongside. Scatter over the chopped hazelnuts and a little fresh dill, and drizzle with the dill oil.Serve immediately.
Nutrition
Premium
omg siger jeg bare 😳 hold nu op nogle lækre opskrifter du laver nu har vi fået dine retter to dage i træt og for søren hvor smager de bare vildt lækkert 🩷🌸
Der kan vel godt serveres små kartofler til??
Hej Lone
Ja absolut da – det vil være super lækkert:)
Warm wishes, Dianna