Spicy Chicken Thighs with Lemon and Rosemary

Ingredients

• 4 untreated lemons
• 8 rosemary sprigs
• 1 chili pepper
• 2 tbsp olive oil
• 1 tbsp honey
• 12 chicken drumsticks
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Grate the zest of one lemon and squeeze out its juice. Slice the remaining lemons into rounds and place them on a baking sheet lined with parchment paper.

2. 2.

   Strip the needles from two rosemary sprigs and finely chop them. Roughly chop four rosemary sprigs and lay them over the lemon slices. Wash the chili pepper, remove the seeds, and finely chop the flesh.

3. 3.

   Whisk together the lemon juice and zest with the chopped chili, finely chopped rosemary, olive oil, and honey, then rub this mixture onto the chicken thighs. Marinate covered in the refrigerator for about 30 minutes.

4. 4.

   Preheat the oven to 180°C (350°F) on both top and bottom heat.

5. 5.

   Season the thighs generously with salt and pepper, place them on the lemon-rosemary bed, and bake in the preheated oven for 25-30 minutes, turning several times and basting with the remaining marinade.

6. 6.

   Serve garnished with lemon slices and leftover rosemary needles in glasses or a shallow dish.