Roast Chicken Legs with Lemon and Maquis Herbs

Roast Chicken Legs with Lemon and Maquis Herbs

Bring the aromas of Corsica to your table with Corsica Mix, our blend of fragrant island herbs. 

Each pinch is a perfect combination of fresh and dried herbs. It's our grandmothers' secret to delicious and memorable dishes.

Ingredients:

4 chicken legs

2 lemons (zest and juice)

3 tablespoons of olive oil

2 tablespoons ofCorsica mix

2 cloves of garlic, minced

Salt and pepper to taste

Preparing the marinade:

In a bowl, combine the zest and juice of the lemons, olive oil, herbs, minced garlic, salt and pepper. Mix well.

Place the chicken thighs in a freezer bag or airtight container. Pour the marinade over the chicken, making sure each piece is well coated.

Leave to marinate in the refrigerator for at least 2 hours.

Preheat your oven to 190°.

Place the chicken thighs in a baking dish. You can add vegetables of your choice around the chicken (potatoes, carrots, onions) so that they roast at the same time.

Bake the chicken for about 1 hour and 15 minutes, or until the skin is golden and crisp and the juices run clear.

Serve with the roasted vegetables and drizzle with the cooking juices.

Hint:

For even crispier skin, increase the oven temperature to 220° during the last 10 minutes of cooking.