Chicken thighs with honey on lemon

Ingredients for 2 servings:

• 2 large chicken thighs, approx. 600g
• 2 lemons
• 1 bulb(s) garlic, young, alternatively 3 cloves
• 4 tbsp honey
• 2 tbsp olive oil
• 1 chili pepper(s), dried, ground
• 250 ml chicken stock

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

refreshingly light

Preheat the oven to 180 degrees Celsius (convection oven). Wash the lemons, cut them into approximately 0.5 cm thick slices, and place them in a roasting pan. Cut as many thin slices of garlic as desired and place them on the lemons. Split the chicken thighs at the joint. Mix a marinade of honey, oil, and chili flakes and brush the chicken pieces all over with it, then place them in the roasting pan. Pour in the chicken stock. Place the roasting pan in the preheated oven and roast uncovered for about 20 minutes. Brush the chicken thighs with the remaining marinade, reduce the temperature to 160 degrees Celsius, and roast for another 15 minutes. Then increase the temperature to maximum for about 5 minutes to crisp the thighs. Serve with fresh baguette.