Lemon Chicken Steak with Vegetables
- 900g-1kg chicken steak with lemon
- 10 baby carrots or 4 to 5 carrots
- 3 celery ribs
- 4 medium potatoes
- One medium onion
- ½ cup water
- One chicken stock cube
- Salt, pepper, and spices to taste (recommended: half teaspoon of each)
- Take the bag of chicken steak with lemon out of the freezer and leave until fully defrosted.
- Cut the potatoes into medium-sized cubes.
- Wash the carrots and cut them into medium-sized cubes.
- Slice the onion and celery.
- Wash the chicken and place on an oven tray.
- Mix the vegetables. Add salt, spices, water and chicken stock, then pour over the chicken. Cover the tray.
- Preheat the oven at 180˚C.
- Place the tray in the oven at medium temperature, then lower after 35 to 45 minutes.
- Take the tray out of the oven and remove the cover.
