Chicken with coriander gremolata

Grate the yellow skin of the lemon. Slice the coriander and the parsley. Mix the grater with coriander, parsley, 1 tsp cumin seeds and 3 tbsp oil. Peel 2 cloves of garlic and cut finely. Mix through the herbs and add pepper and salt to taste. Halve the lemon.

Place the chicken with the breast upwards on a shelf. Carefully pull the skin off the chest at the neck. Divide the seasoning mixture with a spoon into the space between the skin and the meat and pull the skin tight again. Fill the abdominal cavity with the rest of the cumin, the unpeeled garlic and the lemon halves.

Preheat the oven to 180 ° C. Place the chicken in the roasting pan and drizzle with the rest of the oil. Divide the tomatoes around it. Sprinkle the chicken and the tomatoes with salt and pepper to taste. Fry the chicken in approx. 70 min. Until golden brown and done. Spoon halfway through the softened tomatoes over the breast part of the chicken.

Remove the roasting pan from the oven and cover the chicken with aluminum foil. Leave to rest for 10 minutes. Serve with the tomatoes. Tasty with rice.