Lemon Chicken Wrapped in Bacon with Chickpea Puree

For the lemon chicken wrapped in bacon with chickpea puree, first quarter the onions. Halve the lemons. Wash the chicken, pat dry, season with salt and pepper and stuff with onions, lemons, garlic and thyme. Then cover with the pancetta all around. Place on a baking tray with a rack and cook in a preheated oven at 180 °C for about 1 ½ hours.

Meanwhile, mash the cooked chickpeas with the peeled, cooked potatoes. Season with salt, pepper and cumin and stir in the olive oil.

Clean the young onion, cut diagonally into sticks about 5 cm thick and sauté with a little olive oil in a pan until colorless, deglaze with white wine and boil down.

Serve lemon chicken wrapped in bacon with chickpea puree and young onions.

Preparation Tip:

For a vegetarian version of the recipe for lemon chicken wrapped in bacon with chickpea puree, replace the chicken and bacon with a melanzani. To do this, pierce the melanzani several times with a small knife and bake for about 25 minutes at 200 °C in a preheated oven. Cut in half, serve sprinkled with olive oil, chopped parsley and garlic, and salt and pepper.

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