1. rinse the chicken legs and rub them dry.
Mix the juice of one lemon with sugar, salt, lemon zest and pepper and marinate the chicken legs for 2 hours.
Place the chicken legs in a shallow gratin dish and bake in the oven at 225 degrees (gas 4) for 20 to 25 minutes until golden brown. Pour in the marinade little by little. 4.
Wrap the chicken legs in aluminum foil. Deglaze the roast stock with an eighth of a liter of water and pass through a sieve. Fold in crème fraîche and season well with salt and freshly ground pepper. Sprinkle in sauce binder and let bubble up. Serve the sauce with the chicken legs.
Serve with French fries.
As a menu suggestion:
Entrée: Cheese soup
Main course: Lemon chicken
Dessert: Cream ice cream with blueberries
35 min.
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