Udka kurczaka pieczone na cytrynach i czosnku - na rodzinny obiad
A simple recipe for aromatic chicken legs that taste of lemon and garlic and require (almost) no assistance.
Equipment
- a large baking tray or a large baking dish -big enough to have the tights spread out in one layer
- chopping board
- knife
Ingredients
- 1½ kg chicken tights, skin on, bone in ca 12 pcs
- 2 lemons large
- 2 whole garlic heads
- 2 Tbsp olive oil
- salt, pepper
- thyme optional
Instructions
- Prepare the ingredients: rinse the chicken and pat dry it with a paper towel; wash the lemons thoroughly and cut them into quite thick slices (about ½ cm); cut the whole garlic heads in half crosswise. Some of the cloves will separate, but don't worry about it.
- Preheat the oven to 180℃. Line a deep baking tray with baking paper. You don't need to do it if you're using a glass dish, but you still can.
- Place lemon slices on the bottom of the baking tray/form and arrange the garlic evenly between them.
- Sprinkle the chicken tights with salt and pepper on all sides. Arrange them in a single layer, on lemons and garlic, skin side up. Add some thyme, if you want. Drizzle everything with olive oil.
- Bake uncovered for about 30 minutes, then increase the temperature to 220℃ and bake for another 10-15 minutes until the skins are nicely browned and crispy. Every oven is different, so it may happen that especially large pieces would need to be left at a lower temperature for a little longer.
- Wait a while before serving until the juices in the thighs settle down. A delicious lemon-garlic sauce will collect at the bottom of the dish, which is perfect for pouring over baked potatoes, or simply mopping it with a slice of good bread.