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🍽️ Crispy Lemon Chicken with Chili

624 kcal · 30 min · 4 servings

Ingredients

• 1 kitchen-ready chicken (approx. 1,5 kg)
• 4 garlic cloves
• 1 tsp coarse sea salt
• 50 g soft butter
• 1 red Peperoncino chili
• 50 ml lemon juice
• 200 ml orange juice
• 100 ml olive oil
• 2 tbsp lemon liqueur (e.g. Limoncello)
• 1 tbsp finely chopped parsley
• 1 untreated lemon (zest)
• 1 tbsp olive oil

Instructions

1. 1. Cut the chicken into 12 equal pieces.
2. 2. Peel the garlic cloves and chop them finely.
3. 3. Cut open the peperoncini.
4. 4. Remove the stem bases, seeds, and white membranes from the peperoncini.
5. 5. Finely chop the flesh of the peperoncini.
6. 6. Place the garlic, salt, butter, and chopped peperoncini into a bowl.
7. 7. Mix the ingredients in the bowl thoroughly.
8. 8. Coat the chicken pieces thoroughly with the marinade.
9. 9. Heat the olive oil in a casserole dish.
10. 10. Sear the chicken pieces briefly.
11. 11. Preheat the oven to 190 degrees Celsius.
12. 12. Place the chicken pieces in the preheated oven.
13. 13. Roast the chicken for about 40 to 45 minutes.
14. 14. Baste the chicken regularly with the pan juices during cooking.
15. 15. Combine all marinade ingredients in a large, deep bowl.
16. 16. Add the hot, roasted chicken pieces to the marinade.
17. 17. Toss the chicken pieces in the marinade to coat them well.
18. 18. Plate the chicken.
19. 19. Serve the dish with ciabatta bread.

Nutrition per serving

• kcal: 624
• Protein: 60 g · Fett/Fat: 37 g · Carbs: 9 g