Ingredients:
1 chicken (about 1.5 kg)
2 tsp. dried basil
4 lemons
1 kg of potatoes
3 tbsp. l. olive oil
300 g of low-fat brisket
2 cloves of garlic
2 sprigs of parsley
salt, ground black pepper
Preparation:
Wash the chicken, dry it well, then sprinkle 1 tsp. dried basil, salt and pepper. Wash and dry lemons. Two of them cut into halves, put together in a saucepan and pour boiling water. Leave it under the lid for 10 minutes. Fill the chicken.
Peel potatoes and cut into small cubes. Pour hot water and cook for 5 minutes. Throw in a colander. Heat the oven to 200 °. In the form put the chicken and sprinkle with olive oil. Around lay the potatoes, sprinkle a little and sprinkle with the remaining basil. Cut the brisket into slices and lay them on top of the potatoes. Bake for 1 hour.
With the remaining lemons, remove the zest. Garlic and parsley finely chopped, mixed with sea salt and zest. Cook chicken with potatoes and brisket, sprinkle with the resulting mixture and again put in the oven for 30 minutes.