Chicken
1 Kg
Wild garlic
12x
Salad Leaves
250 g
Cinnamon sticks
75 g
Onion
500 g
Tomotto
500 g
25 min
Medium
04
Step 01
Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.
Step 02
Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up.
Step 03
Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade.
Step 04
Until the skins are crispy brown, and the chicken is cooked through, juices running clear
Step 05
Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top. Enjoy!
Calories
230
Saturated Fat
0.9g
Polyunsaturated Fat
1.1g
Cholesterol
136.9 mg
Sodium
630.6 mg
Protein
54.7 g
Potassium
0.2 g