Heat olive oil in a large frying pan. Add rosemary and thyme. Cut garlic bulbs in half diagonally and sauté on cut side, remove. Sear the chicken pieces on all sides until golden brown, season with salt and season with pepper. Add garlic again. Cut lemon with peel into pieces and add. Extinguish with white wine and chicken soup. Steam in oven at 200 °C for about 30 minutes without lid. Arrange chicken and lemon pieces. Strain the liquid with herbs and garlic through a sieve. Serve the sauce in a sauce boat.
Note: The sauce will be quite sour. If you don’t like it sour, just use less lemons.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!