Lemon Chicken

Ingredients

• 4 untreated lemons
• 8 rosemary sprigs
• 1 chili pepper
• 1 chicken (ca. 1.4 kg)
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 1 tbsp honey
• 2 Garlic cloves
• olive oil (for baking sheet)

Instructions

1. 1.

   Grate the zest of one lemon and squeeze its juice. Halve the remaining lemons.

2. 2.

   Strip the needles from two rosemary sprigs and finely chop them. Wash the chili pepper, remove seeds and white pith, then finely chop the flesh. Wash the chicken, pat dry, and cut into eight pieces.

3. 3.

   Whisk together lemon juice and zest with chopped chili, rosemary, olive oil, salt, pepper, and honey. Rub this mixture over the chicken pieces. Marinate covered in the refrigerator for about 30 minutes.

4. 4.

   Preheat the oven to 180°C (350°F) fan‑forced heat.

5. 5.

   Place the marinated chicken pieces on a baking sheet lined with olive oil, along with lemon halves, pressed garlic cloves, and remaining rosemary. Roast in the preheated oven for 25–30 minutes, turning several times and basting with the leftover sauce. Serve with a side of spinach and kale if desired.