Lemon chicken with baked vegetables

Procedure

Salt and pepper the chicken thighs and preheat the oven to 200 degrees ventilated. Heat the oil in a pan and put the chicken with the skin part in direct contact with the pan. Cook over high heat until the skin won't be crisp: It will take 15 minutes. When you see too much fat in the Pan, throw it away and then start to bake chicken skin side.

Cut the lemon into very thin slices. Arrange six slices of lemon on a baking sheet, lay each slice a chicken sovracoscia, always on the side of the skin, and put on top of each thigh another slice of lemon. Add salt and pepper and bake for 20 minutes or until the lemon slices that rest on the baking sheet will not be caramelized and the chicken cooked but still damp.

Keep the chicken warm and put a tablespoon of extra virgin olive oil and chopped shallots in a pan. Cook for 10 minutes over low heat, adding a splash of broth if necessary to not do burn the shallot, then add the white wine and allow to evaporate the alcohol part. Dissolve the cornstarch in the vegetable broth and add it to the sauce. Season with salt, pepper and cook over high heat until it is shiny and creamy. Combine the oregano and pour the hot sauce over the chicken and lemon slices. Serve immediately. I recommend a side dish of roasted vegetables like scallions, potatoes and turnips. Bon appétit!

MATCHING: Pinot Grigio Igt Trentino. Here's our suggestion with this recipe. The lemon chicken needs a delicate wine, fruity and end. We chose pinot produced by Half-Crown, one of the most important cooperatives of Trentino.