Honey and lemon chicken

Name: Honey and lemon chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 1 kg); 2 Organic lemons; 25 g Butter; 2 TABLESPOONS clear honey; 1 Garlic clove; 500–600 g small, new potatoes; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Princess beans; 1/2 bunch flat leaf parsley; 7-10 Tbsp black pepper from the mill

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 1 kg)
2 Organic lemons
25 g Butter
2 TABLESPOONS clear honey
1 Garlic clove
500–600 g small, new potatoes
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Princess beans
1/2 bunch flat leaf parsley
7-10 Tbsp black pepper from the mill

Directions

1
Wash chicken legs, pat dry and divide into upper and lower legs with a sharp knife
2
Wash 1 lemon thoroughly, grate dry and cut into slices. Squeeze the other lemon and heat the juice together with butter and honey in a saucepan. Peel garlic, chop finely and add. Set aside. Wash the potatoes thoroughly, drain and cut in half
3
Heat the oil in a large frying pan and fry the chicken parts while turning. Season with salt and pepper and place in an ovenproof dish. Put the potatoes into the hot frying fat, fry them for about 2 minutes, turning them and put them into the dish together with the lemon slices. Pour the honey and butter mixture over the chicken. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes
4
Clean the beans, wash them and steam them in little boiling salted water for 8-10 minutes. Wash parsley, shake dry and cut the leaves into fine strips. Drain the beans and add them to the chickens about 5 minutes before the end of the frying time and braise them. Sprinkle finished chicken legs with parsley and season with pepper
5
Preparation time approx. 1 1/4 hours