When the entire dinner is prepared on a baking tray, everyone is happy: great taste, few washes and a very relaxed preparation.
4-6 Stalk/s Thyme
4 tablespoons soy sauce
3 tablespoons liquid honey
3 tablespoons olive oil
4 chicken fillets (approx. 180 g each)
1 bunch of carrots (loose carrots also work)
1 organic lemon
salt and pepper
1 large baking dish (approx. 3 l capacity)
1-Wash thyme, shake dry, chop finely and mix with soy sauce, 2 tablespoons honey and 2 tablespoons oil. Wash the meat, dab dry with kitchen paper, mix with the marinade in a bowl and leave to stand for about 15 minutes.
2-In the meantime, preheat oven (electric stove: 200 °C/circulating air: 180 °C/gas: see manufacturer). Clean the carrots, leaving a little green. Wash carrots, peel and cut in half lengthwise. Wash lemon hot, dab dry and cut into slices.
3-Mix carrots and lemon with 1 tablespoon each of honey and oil in the casserole dish. Season with salt and pepper. Place the meat on top. Cook in the hot oven for about 25 minutes. Remove from oven and serve. Serve with an oven-warm baguette or mashed potatoes.