Chicken and potatoes in a honey, garlic and lemon sauce
Here's a recipe for chicken and potatoes with a Greek-style sauce, full of lemony garlic and honey, and before you ask, the dish isn't sweet! A blend of flavors that creates a feast for the palate and the eyes.
The ingredients:
4-5 drumsticks (or any other part of a chicken)
a large lemon with its zest thinly sliced
a peeled head of garlic
7-8 peeled potatoes cut into large cubes.
2 tablespoons of olive oil.
For the sauce:
5 tablespoons of honey
a flat spoonful of Atlantic/other salt,
1/3 cup olive oil
the juice of half a large squeezed lemon,
3 finely grated garlic cloves
a quarter bunch of chopped parsley
Preparation:
Pour 2 tablespoons of olive oil into the pan.
Place the lemon slices in the pan, add the garlic cloves and place the chicken pieces on top.
Add the potatoes to the pan.
Sprinkle a few more thin slices of lemon on top.
Put all the sauce ingredients in a bowl and mix well.
Using a spoon, pour over the entire mold.
Important note:
If no liquid has accumulated during soaking, add half a cup of water to the mold.
It is strongly recommended to leave it in the refrigerator for as long as possible.
Cover the chicken and potatoes with damp parchment paper and place a sheet of aluminum foil on top and seal the mold.
Place in the refrigerator for two hours (overnight is recommended).,
Heat the oven to 180 degrees and put the saucepan inside.
Cook for about an hour and a half.
Turn the heat up to 200 degrees and remove the papers.
Roast for another half hour or until the chicken is nicely browned.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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