Lemon chicken

Rinse the chicken legs and dab them dry.

Cut off any visible fat.

Ingredients

4 piece organic chicken thighs with skin

Wash the lemons in hot water, dry them and grate the zest.

Cut a few slices from the middle of the lemons, squeeze the ends and collect the juice.

Ingredients

2 piece lemons

Peel and finely chop the garlic.

Wash the sage leaves, shake them dry and finely chop them.

Mix the lemon zest, garlic, salt and pepper into a seasoning paste.

Ingredients

4 clove garlic, 4 leaf sage, 1 pinch salt, 1 pinch pepper (ground)

Lift the skin of the legs and slide a quarter of the seasoning paste and 2 sage leaves underneath each, securing with toothpicks if necessary.

Place in a sealable box to marinate.

Ingredients

20 leaf sage

Add salt, pepper and oil to the lemon juice and stir. 

Pour the marinade over the chicken legs, close the box and leave to marinate for at least 2 hours in the fridge. Turn the box over from time to time.

Ingredients

2 pinch salt, 1 pinch pepper (ground), 3 tbsp olive oil

Preheat the oven to 180°C (top/bottom heat). Line a baking tray with baking paper.

Remove the chicken legs from the box and collect the marinade.

Heat the oil in a frying pan and swirl it around. Sear the legs on the skin side for approx. 5 minutes until golden brown.

Ingredients

1 tbsp olive oil

Place the chicken legs on a baking tray and insert lemon slices between the pieces of meat.

Pour the marinade over them and bake for 45 minutes, basting occasionally with the meat juices and marinade.

Heat the oil in a frying pan and swirl it around. Fry the remaining sage leaves until crispy.

Ingredients

2 tbsp olive oil

Arrange the chicken legs on deep plates and pour some of the meat juices from the baking tray on the side.

Garnish with crispy sage leaves.