Lemon Chicken with Vegetables
Rinse lemon, cut into 8 thin slices and place on a greased baking dish.
Halve chicken breasts crosswise, season with pepper, put on top of the lemon slices, sprinkle with lemon juice and pour in 125 ml (approximately 4 ounces) of broth.
Rinse and chop vegetables.
Peel the onion and carrot, dice onions and cut carrots into strips. Cook the vegetables in remaining broth for about 10 minutes.
Bake the chicken in a preheated oven at 250°C (approximately 480°F) or cook on the grill for about 8-10 minutes.
Remove from the oven, add salt, sprinkle with chives and serve over the lemon slices with the vegetables.