4 clove, tsp Garlic
2 units Lemons (lemon zest and 2 tbsp lemon juice)
3.5 tbsp Olive oil
4 units Organic chicken legs with skin (approx. 300 g each)
24 sheet Sage
Rinse the chicken legs in cold water and dab dry. Cut off any visible fat.
Ingredients
4 units Organic chicken legs with skin (approx. 300 g each)
Wash the lemons, dry them and grate the zest. Cut slices from the middle of the lemon and press the juice out of the ends. Peel and chop the garlic. Rinse the sage leaves, dab dry, finely chop and mix with lemon zest, garlic, salt and pepper to form a ‘gremolata’.
Ingredients
2 units Lemons (lemon zest and 2 tbsp lemon juice), 4 clove, tsp Garlic, 4 sheet Sage
Gently lift the skin of the legs and slide ¼ of the mixture and 2 whole sage leaves underneath each one. If necessary, hold the skin in place with a toothpick. Place in a tub.
Ingredients
20 sheet Sage
Add salt and pepper to the lemon juice and stir, then mix with the olive oil. Pour the marinade over the chicken, close the tub and let the meat soak for at least 2 hrs in the fridge. Turn the tub over from time to time so that the meat is completely covered in the marinade.
Ingredients
2 tbsp Olive oil
Preheat the oven to 180°C (top/bottom heat). Dab the legs dry, reserving the marinade. Heat two-thirds of the oil in a large frying pan. Fry the legs skin-side down for 4–5 minutes until golden brown, then place on a baking tray lined with baking paper, placing the lemon slices between them. Pour over the marinade. Cook in the preheated oven (middle shelf) for 45 minutes, occasionally basting them with the meat juices and marinade.
Ingredients
1.5 tbsp Olive oil
To make the skin nice and crispy, spray with salted water 15 minutes before the end of the cooking time (see tip). Heat up the remaining oil in a frying pan and fry the remaining sage leaves until crisp. Arrange the legs on deep plates and add some meat juices on the side. Garnish with the crispy sage leaves.
743.5
64.34 g
51.88 g
3.72 g
