PHOTO | Let the whole kitchen smell you: Chicken legs with lemon and rosemary
If you want to "color" this grayish day with flavors, make this simple recipe for lunch.
For all lovers of white meat, ie legs, this dish will be a complete hit to do something new, and yet simple and with minimal effort.
You need it for 2 people:
- 6 smaller chicken drumsticks
- 1 lemon (juice and peel)
- 1 bunch rosemary (or a tablespoon of dried rosemary, if you do not find fresh)
- curry spice
- 3 tablespoons milk
- 3 tablespoons olive oil
- 1 tablespoon mustard
Wash the drumsticks well and place them on a napkin to drain. Meanwhile, place the milk, olive oil, a tablespoon of mustard, a squeezed lemon + grated lemon peel, pepper, salt, and rosemary on a twig (or dry) and curry spice in a deep bowl. The mixture should be like a sauce. Then put the drumsticks and smear them in the mixture and cover them with stretch foil and leave them in the fridge for at least 1 hour to marinate well and soak up the mixture.
Then arrange the chopsticks on a baking sheet, sprinkle with olive oil and bake at 200 degrees for about 30 minutes, depending on how crunchy you want them to be.
Simmer one sachet of golden mixture in butter and add a little salt. Once cooked, serve as a side dish with the legs.