This dish combines the simplicity of French cuisine with fresh ingredients that enhance the natural flavor of the chicken. The lemon and rosemary create an aromatic base that infuses into the meat during roasting, guaranteeing a juicy and refreshing result.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 800 g chicken thighs and drumsticks
- 2 large lemons (1 sliced, 1 juiced)
- 4 fresh rosemary sprigs
- 4 garlic cloves, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tsp coarse salt
- 1/2 tsp ground black pepper
- 1 tbsp honey (optional for glazing)
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Oven 190 °C
Preheat your conventional oven to 190 °C and place the chicken thighs on a large baking sheet. Dry heat is essential for achieving crispy skin without frying, so ensure the pan is completely dry before adding the meat.
- Step 2 Prep
Season the chicken surface evenly with coarse salt and freshly ground black pepper, then squeeze the juice of one lemon over all the meat. The citrus acid breaks down muscle fibers slightly, guaranteeing a more tender and juicy texture after cooking.
- Step 3 Prep
Distribute the fresh lemon slices, rosemary sprigs, and thinly sliced garlic cloves over the thighs. The rosemary releases essential oils with heat, while the garlic naturally caramelizes, creating a complex and aromatic flavor base.
- Step 4 Oven 35 min 190 °C
Drizzle generously with three tablespoons of extra virgin olive oil and place the tray in the middle of the oven for 35 minutes. The oil fat helps conduct heat evenly and prevents the skin from burning before the meat reaches a safe temperature.
- Step 5 Cook
Halfway through cooking, gently flip the chicken pieces to ensure they brown evenly on both sides. This movement prevents one side from drying out and allows juices to redistribute, maintaining internal moisture throughout the process.
- Step 6 Cool 5 min
Remove the tray and brush the surface with honey if you desire a glossy finish, letting the meat rest for five minutes before serving. Resting is crucial because it allows juices to reabsorb into the meat instead of draining out when cut.