Braised chicken thighs with lemon

Name: Braised chicken thighs with lemon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken legs (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 red, green and yellow peppers; 600 g baby potatoes; 1/2 bunch Oregano; 2 Lemons; 1 TABLESPOON Honey; 2 TABLESPOONS Oil; 1 TEASPOON Instant Chicken Bouillon

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 red, green and yellow peppers
600 g baby potatoes
1/2 bunch Oregano
2 Lemons
1 TABLESPOON Honey
2 TABLESPOONS Oil
1 TEASPOON Instant Chicken Bouillon

Directions

1
Wash chicken legs and pat dry. Season with salt and pepper and place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
2
Clean, wash and cut the peppers into pieces. Peel and wash the potatoes. Wash the oregano, dab dry, put some aside for garnishing, chop the rest. Squeeze 1 lemon, mix with honey.
3
Wash untreated lemon, grate dry and cut into pieces. Heat the oil in a frying pan, fry the potatoes and peppers. Add oregano and fry briefly. Add juice and honey mixture and 250 ml water.
4
Bring to the boil, stir in broth, season with salt and pepper. Arrange vegetables, potatoes and lemon with stock around the thighs. Braise in the oven at the same temperature for another 45 minutes. Garnish with oregano.