Chicken legs roasted with lemon butter

4 pers.
25 min
1 hr 35 min
Chicken legs roasted with lemon butter

Ingredients for :

4 people
Chicken leg
4 Units Chicken legs
Lemon zest
2 Units Lemon zests
8 Units Potatoes
20 cl Milk
Salt, pepper
Pinches Salt, pepper

Method :

  1. Take out 2 hours in advance 150g of Paysan Breton Molded Butter with Guérande Salt Crystals to have it ointment. Mix the Butter with the lemon zest.
  2. For each leg, peel off the skin with your fingers.
  3. Slide the butter under the skin and spread it over the entire leg.
  4. Place the legs in a gratin dish.
  5. Pour in a bit of water. Add Pepper.
  6. Preheat your oven to 180 ° C and bake for 50 minutes. Baste the legs with the juice from the dish halfway through cooking.
  7. Plunge the potatoes in a pan of cold water and heat on medium. Cook for 45 minutes. Check the cooking of the potatoes by inserting the blade of a knife.
  8. Drain and peel the potatoes.
  9. Pass them through a potato masher.
  10. Pour the puree into a saucepan and put on low heat.
  11. Add the remaining 50g of butter and gradually pour in the milk until you get a creamy consistency. Taste and salt if necessary.
  12. Serve the chicken legs with the mashed potatoes on the side.

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