For the lemon rosemary chicken, cut the lemon in half, squeeze 1 half, cut the other into wedges. Wash the meat and season with salt and pepper. Mix the lemon juice into the oil and brush the meat with the “lemon oil”.
In an oven-proof frying pan, brown the meat on all sides in the oil. Pour over the soup and sprinkle with the parsley, pluck the rosemary over it and finish cooking in the oven at 160 °C.
Approx. 30-40 minutes, depending on thickness. Serve with the lemon wedges.
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