Baked Chicken Thighs with Rhubarb

Ingredients

• 600 g rhubarb
• 1 Organic lemon
• 125 g chicken drumsticks (about 100–8 chicken drumsticks)
• Salt
• Pepper
• 50 ml dry apple juice
• 100 ml Vegetable broth
• 20 g Parsley (1 bunch)

Instructions

1. 1.

   Clean the rhubarb, remove stems if necessary, wash and cut into 1 cm wide strips.

2. 2.

   Peel the lemon hot, grate it dry, rub off the zest and squeeze out the juice.

3. 3.

   Trim the chicken thighs, pat them dry, season with salt and pepper and place them with the rhubarb in a baking dish. Add the lemon and apple juice, lemon zest and broth, then bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30 minutes, turning occasionally.

4. 4.

   Meanwhile wash the parsley, dry it, finely chop and sprinkle over the baked chicken thighs before serving immediately.