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Le Chaudron recipe
Cuisses de poulet rôties au citron
Lemon and garlic roast chicken legs
⏱ 60 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8free-range chicken legs
3unwaxed lemons
8 clovesgarlic
6 sprigsfresh thyme
4 sprigsfresh rosemary
100 ml (½ cup)extra-virgin olive oil
200 ml (¾ cup)dry white wine
200 ml (¾ cup)chicken stock
60 g (2 oz)unsalted butter
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 8 free-range chicken legs
- 3 unwaxed lemons
- 8 cloves garlic
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 100 ml (½ cup) extra-virgin olive oil
- 200 ml (¾ cup) dry white wine
- 200 ml (¾ cup) chicken stock
- 60 g (2 oz) unsalted butter
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 8 chicken legs out 30 minutes ahead so they cook evenly.
- Preheat the oven to 200 °C (400 °F) fan. Wash the 3 lemons in hot water and slice 5 mm (¼ in) thick. Finely grate the zest of one first.
- Remove the germ from the 8 garlic cloves and crush them.
- Season the chicken generously on both sides with fleur de sel and pepper.
- Arrange skin side up in the large baking dish and tuck the lemon slices, garlic, thyme and rosemary around them.
- Drizzle with the juice of ½ lemon, the zest and all the olive oil. Pour the white wine and chicken stock into the dish.
- Roast for 50 minutes at 200 °C (400 °F) fan, basting every 15 minutes.
- They’re done when the skin is golden and crisp and the juices run clear. Rest for 10 minutes, then dot with butter and spoon over the pan juices.
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