French rosemary – lemon – chicken

Ingredients for 4 servings:

• 4 chicken breasts with skin (or chicken legs, alternatively 1-2 whole chickens
• 3 lemons
• 3 sprigs rosemary
• 700 g potatoes, small
• 5 tbsp honey
• 200 g butter
• n. B. Salt
• e.g. curry powder
• 1 pinch(s) of pepper
• 1 pinch(s) paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken with rosemary and lemon sauce, French style

Preheat the oven to 200°C (top/bottom heat: 200°C) (fan oven: 200°C). Prepare the spice mix. In a small bowl, mix equal parts salt and curry powder with pepper and paprika. If desired, add a few rosemary sprigs and grind them in a mortar (this will release the essential oils from the rosemary). Spread the spice mix generously over the meat. Then drizzle the meat with honey (the honey will caramelize on the chicken and, together with the curry powder and paprika, give it a fantastic flavor). Place the seasoned pieces of meat in a casserole dish or on a deep baking sheet. Cut the lemons into thirds and simply place them between them. Also, simply place the baby potatoes wherever there is still space. Tip: If using chicken breasts (make sure they have the skin on top, otherwise the meat will dry out very quickly), you can first sear them briefly and quickly on the underside in butter in a pan (not for too long, or the curry powder will become bitter). Remove the chicken breasts and add a good splash of water to the pan. Stir gently until everything has loosened from the bottom of the pan. Then spread this juices over the baking tray. If you are not searing in the pan, you can simply pour a little water over the meat and place the butter on top. Then pull some rosemary needles from the sprigs and scatter them generously over the tray (you may need to chop the rosemary up a little beforehand). Place the whole thing in the hot oven for 50 minutes, basting the chicken with the sauce every 10-15 minutes. I serve it with a mixed salad or green beans and carrots. The sauce made in the oven has a good consistency thanks to the honey and butter and can be served separately in a gravy boat.