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Citronkylling med hvidløgsyoghurt, bagt spidskål og honning
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Lemon chicken with garlic yoghurt, roasted pointed cabbage and honey

Recipe for juicy lemon and garlic marinated chicken with creamy garlic yoghurt, roasted pointed cabbage and dill oil.
Course Main course
Cuisine Danish
Nøgleord Lemon chicken
Total Time 35 minutes
Servings 4 servings
Calories 537kcal

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

Instructions

  • 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

Calories: 537kcal | Carbohydrates: 17g | Protein: 45g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 239mg | Potassium: 835mg | Fiber: 4g | Sugar: 12g | Vitamin A: 253IU | Vitamin C: 55mg | Calcium: 191mg | Iron: 2mg