Fiery Lemon Chicken

Carve the chicken into six to eight pieces.

Squeeze just under half of the lemons – each according to the amount of juice. Halve the peperoncini lengthwise, remove the seeds, cut into small pieces, then chop. Add to the juice of one lemon form with the honey and olive oil. Remove the peel from 1/4 of the garlic cloves, squeeze and add. Add half of the freshly chopped parsley leaves as well. Pour the marinade into a large bag, add the chicken pieces and cover the whole with marinade. Marinate either at room temperature for an hour or in the refrigerator for longer.

Before preparing, preheat the stove to 200 °C.

Cut the remaining lemons into thick slices. Remove the skin from the remaining garlic clove and chop it, as well as the remaining parsley.

Spread the chicken pieces and the marinade evenly in an ovenproof dish and season with salt and pepper. Form the lemon slices in between and sprinkle the whole thing with the chopped garlic and the parsley.

Roast in a 200 °C oven on the second rack from the bottom for fifty minutes until golden brown, occasionally basting with the resulting jus.

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