Lemon chicken

Rinse the chicken legs in cold water and dab dry.

Cut off any visible fat.

Ingredients

4 piece Organic chicken legs with skin (approx. 300 g each)

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 dry and finely chop.

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

Ingredients

4 clove garlic, 4 leaf Sage, 1 pinch salt, 1 pinch ground pepper

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

Place in a sealable box to marinate.

Ingredients

20 leaf 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 pinch Salt, 1 pinch ground pepper, 3 tbsp olive oil

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

Remove the drumsticks from the box and collect the marinade.

Heat the oil in a pan and spread it around. Fry the drumsticks 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. Baste occasionally with the meat juices and marinade.

Heat oil in a pan and spread evenly. Fry the remaining sage leaves until crispy.

Ingredients

2 tbsp olive oil

Arrange the legs on deep plates and add some meat juices on the side.

Garnish with the crispy sage leaves.