Wash chicken well, dry, cut in half lengthwise. Press the garlic clove through a press, mix with salt, pepper, chopped herbs and lemon zest.
Coat the tenderloin with 2/3 of the mixture on the inside, spread the rest evenly on the skin. Drizzle the tenderloin with oil and cover with thin slices of bacon, place in an ovenproof dish. Place in the oven.
Circuit:
200-220 °C , middle rack
170-190 degrees , convection oven
Bake for 20 min.
Then pour in the wine. Cut the tomatoes into quarters, remove the seeds, cut the spring onions into 1 cm wide rings, add both to the chicken, reduce the heat to 175 °C , convection oven 160 °C , and bake for half an hour.
Serve with grainy baguette or long-grain rice and a green salad.
of Hamburgische Electricitätswerke Ag
Our tip: Use a deliciously spicy bacon for a delicious touch!
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