Chicken Legs In Honey

This recipe is an altered version of for pork knuckles, found in the “Kuchnia” magazine. Since they were all out of knuckles in the shop, I opted for chicken legs. I cooked two instead of six, so the amount of ingredients is reduced on a “more or less” basis.

This version of the chicken is worthwhile because it makes for pleasant break away from the “classic chicken.” I personally have a great weakness for meat with a sweet flavour, or a mix of sweet and hot, so this recipe is just another variation on that theme. Recommended to everyone who likes unusual taste combinations!

Original recipe, with chicken legs instead of pork knuckles:

6 chicken legs

2 lemons, 4 tablespoons of honey, 3 tablespoons of olive oil

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Marinade:

1 spoon of dried or fresh rosemary, 1 spoon of dried thyme

4 cloves of garlic, 1 spoon of salt

1 spoon of freshly ground pepper, 2 tablespoons of olive oil

*****

Wash and dry the chicken legs.

Pound the herbs and garlic in the mortar and add olive oil. Grease the meat with the marinade and leave for the night in a cold place.

Squeeze the juice from the carefully washed lemons into the ovenware, including the peel in.
Cover the meat with honey mixed with olive oil.

Roast in 180° C for ca 1 h 20 min, pouring the sauce over the meat two or three times and turning the chicken legs over.

 roasted chicken: 

  Bon appétit!