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:
Zitronenhähnchen mit geröstetem Gemüse
Cooking utensils
- 1 Schneidebrett
- 1 Küchenmesser
- 1 Große Schüssel
- 1 Backblech
- 1 Backpapier
- 1 Küchenpinsel
- 1 Alufolie
Ingredients
Für das Hähnchen
- 2 Hähnchenbrustfilets oder Hähnchenschenkel
- 2 Zitronen eine für den Saft, eine in Scheiben
- 2 Knoblauchzehen fein gehackt
- 2 EL Olivenöl
- 1 TL getrockneter Oregano
- Salz und Pfeffer nach Geschmack
Für das Gemüse
- 2 mittelgroße Kartoffeln in Spalten geschnitten
- 2 Karotten in Scheiben geschnitten
- 1 Zucchini in Scheiben geschnitten
- 1 rote Paprika in Streifen geschnitten
- 1 rote Zwiebel in Viertel geschnitten
- 2 EL Olivenöl
- Salz und Pfeffer nach Geschmack
- Frische Kräuter wie Rosmarin oder Thymian zur Garnierung
Preparation
Hähnchen marinieren:
- Hähnchenteile mit der vorbereiteten Zitronen-Kräuter-Marinade in einer Schüssel vermengen.
- Mindestens 30 Minuten (besser 1 Stunde) im Kühlschrank ziehen lassen.
Gemüse vorbereiten:
- Das Gemüse in gleich große Stücke schneiden und auf einem mit Backpapier ausgelegten Backblech verteilen.
- Mit Olivenöl, Salz, Pfeffer und frischen Kräutern vermengen.
Backen:
- Den Ofen auf 200 °C Umluft vorheizen.
- Zuerst das Gemüse ca. 15 Minuten vorbacken.
- Dann die marinierten Hähnchenteile auf das Gemüse legen und alles zusammen für weitere 30–35 Minuten im Ofen garen, bis das Hähnchen goldbraun und durchgegart ist.
Anrichten:
- Alles auf Tellern anrichten und mit frischen Zitronenscheiben und Kräutern garnieren.
Empfohlene Beilagen
- Knuspriges Ciabatta mit Zitronenbutter
- Kleiner Rucola-Salat mit Honig-Senf-Vinaigrette
- Gerösteter Fenchel mit Orangenfilets
