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Lemon chicken
(For 4 servings)
4 chicken legs with back, 1 whole lemon, 1 tsp honey,
2 tbsp lemon marmalade, 2 tsp Quatre Épices (French
herb mixture), 3 tbsp olive oil, 4 sprigs rosemary
· Dab the chicken legs dry. Stir the juice of one-half
lemon, the honey, the lemon marmalade and herb
mixture into a marinade and then brush it on the
meat. Cut the other half of the lemon into thin slices.
· Heat up the olive oil in a PROVENCE farmer's fry pan
and sauté the chicken legs on both sides. Remove
from the stove.
· Cover each of the legs with a rosemary sprig and a lemon slice and cook in an oven preheated to 180 °C for
about 60 minutes.
· Rosemary potato wedges are a perfect side dish.
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Flyer_Einleger Guss Pflegehinweis und Rezepte 2019.qxp_Layout 1 24.04.19 14:28 Seite 13
