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🍽️ Crispy Lemon Chicken with Potatoes

382 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• salt
• pepper (from the mill)
• 250 ml poultry stock
• 800 g small potatoes
• 400 g small onions
• 1 tbsp honey
• 1 tbsp sherry
• 3 tbsp oil
• 3 lemons
• 1 bunch basil

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken into bite-sized pieces.
4. 4. Rinse one lemon under hot water.
5. 5. Grate the lemon zest finely.
6. 6. Take half of the grated lemon zest.
7. 7. Mix the lemon zest with one tablespoon of oil.
8. 8. Season the mixture with some salt and pepper.
9. 9. Rub the chicken pieces with this marinade.
10. 10. Slice the remaining lemons into thin rounds.
11. 11. Wash the potatoes thoroughly.
12. 12. Peel the potatoes.
13. 13. Halve the onions or leave them whole, depending on their size.
14. 14. Preheat the oven to 200 degrees Celsius.
15. 15. Place the vegetables and the chicken in a baking dish.
16. 16. Roast the ingredients in the oven for 30 to 40 minutes.
17. 17. Place the lemon slices on top after half the cooking time.
18. 18. Gradually pour in broth during cooking.
19. 19. Occasionally baste the chicken with the roasting juices.
20. 20. Remove the dish from the oven.
21. 21. Mix honey, sherry, the remaining lemon zest, and one tablespoon of oil.
22. 22. Brush the chicken pieces with this sauce.
23. 23. Place the chicken skin-side up on a baking sheet or rack.
24. 24. Roast the chicken at 250 degrees Celsius for about 5 minutes until crispy.
25. 25. Wash the fresh basil.
26. 26. Set aside two sprigs for decoration.
27. 27. Finely chop the rest of the basil.
28. 28. Mix two-thirds of the chopped herbs with the vegetables.
29. 29. Arrange the chicken on top of the vegetables.
30. 30. Sprinkle the remaining fresh basil over the dish.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 382
• Protein: 24 g · Fett/Fat: 19 g · Carbs: 27 g