Marinated lime chicken legs from the oven

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash chicken legs, pat dry and cut through in the joint. Wash limes hot and pat dry. Squeeze 1 lime for the marinade. Mix lime juice with oil, pepper and half of the frozen parsley. Spread the legs all around and marinate for 30 minutes. In the meantime peel and quarter the shallots.

2. 2

   For the yoghurt sauce, grate the skin of 1/2 lime thinly on a household grater and squeeze the lime. Mix lime juice and zest with the yoghurt. Season the yoghurt sauce with salt and 1-2 teaspoons of honey. Season chicken legs with salt. Put shallots and stock into the fat pan of the oven, spread chicken legs on top. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cut 2 limes into slices and place them in the fat pan after 20 minutes cooking time. Top the legs with the stock from the pan. Cook until done. Peel 2/3 of the remaining lime skin with a julienne shredder in fine strips and add to the stock. Season to taste with salt, pepper and the remaining honey. Sprinkle the rest of the parsley on the legs.

3. 3

   Cut 2 limes into slices and place them in the fat pan after 20 minutes cooking time. Top the legs with the stock from the pan. Cook until done. Peel 2/3 of the remaining lime skin with a julienne shredder in fine strips and add to the stock. Season to taste with salt, pepper and the remaining honey. Sprinkle the rest of the parsley on the legs. Grate the remaining zest of the lime and sprinkle on the yoghurt sauce. Serve chicken legs with baguette or ciabatta bread

4. 4

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
610 kcal

CARBS
29 g

FATS
35 g

PROTEINS
43 g