Lemon Chicken
Ingredients
- Ingredients
- 4 Chicken thigh
- salt
- peppers (from the mill)
- 250 milliliters (approximately 8.5 ounces) chicken stock
- 800 grams (approximately 1.5 pounds) Tater tot
- 400 grams (approximately 14 ounces) small onions
- 1 Tbsp honey
- 1 Tbsp sherry
- 3 Tbsps vegetable oil
- 3 lemons
- 1 bunch Basil
Preparation steps
Rinse chicken, pat dry, cut up.
Rinse 1 lemon in hot water, peel, and mix half the lemon zest, 1 tablespoon oil, salt and pepper and rub into chicken.
Cut remaining lemon into slices.
Rinse potatoes and peel, halve onions or leave whole (depending on size). Place vegetables with chicken pieces in an ovenproof dish and bake in preheated oven at 200°C (approximately 400°F) for about 30-40 min. Cook lemon slices in pan, occasionally basting the chicken with the pan juices.
Take chicken out of the oven. Mix honey, sherry, oil, and remaining lemon zest. Brush on chicken with the skin side up, then lay chicken on a baking sheet/grate at 250°C (approximately 480°F) for about 5 minutes until crispy. Wash basil and chop finely. Lay the chicken on the vegetables. Serve sprinkled with basil and garnish.
