First of all to prepare the lemon chicken we singe the chicken to remove the fluff, then we wash it and dry it well. We salt and pepper the inside and add the lemon and sage leaves into the belly.
We then tie the chicken and brown it in a pan, previously heated with two tablespoons of oil. Let’s drain it and place it in an oven pan where we have previously heated 4 tablespoons of wine.
Salt and pepper the chicken, brush it with an emulsion prepared with the remaining oil, lemon juice and oregano. We cook the chicken in a preheated oven at 200 degrees for about an hour; after the first 20 minutes we lower the temperature to 180 degrees. We often wet the chicken with the cooking juices and, if necessary, add more hot wine.
In the meantime, remove the skin and seeds from the tomato, cut it into cubes which we will dry on absorbent paper. Peel the cucumbers, cut them into logs about 3 cm high, divide them into 5 parts and remove the part with the seeds at each clove.
In a pan, heat the oil together with 2 tablespoons of broth, add the cucumbers, salt and stew everything for about 7 minutes. Then add the diced tomatoes and continue cooking over high heat for a minute, season with salt and flavor with oregano.
At the end of cooking, untie the chicken, place it on a serving dish and wrap it with a sheet of aluminum foil and then cover it with a cloth and let it rest while we prepare the sauce.
Bring the pan to the heat and remove the caramelized cooking juices using a wooden spoon and, if necessary, adding a few tablespoons of broth. We filter the sauce and pour it into a bowl to let it rest, in this way we will bring out the fat part. We then transfer everything to a gravy boat to keep warm.
Remove the lemon from the chicken, surround it with the stewed cucumbers and decorate it with some sprigs of oregano. We serve our lemon chicken with the sauce on the side.
Useful tips for preparing lemon chicken:
If you don’t like cucumbers they can be substituted by other vegetables such as zucchini or green beans.
If you use dry and not fresh oregano, we recommend reducing the doses, as dried aromatic herbs, as they lack vegetation water, have a stronger flavor and a more intense aroma.