Chicken Knuckle From the Tube

Divide the chicken pieces into upper and lower legs as described above, rub with juice of one lemon and lemon zest. Crush salt and the different types of pepper in a mortar to a spice mixture, rub the chicken parts with it.

Remove the peel from the potatoes and dice them into two-centimeter cubes. Also remove the peel from the roots, but dice them a little smaller. Spread evenly on the deep baking tray or possibly in a roasting tin, spreading a little bit of the herb mixture evenly in between. Drape the chicken pieces on this bed, close together and with the nice skin side up.

Fill the puree with water or clear soup to the height of two fingers, but do not let the chicken pieces come into contact with it. They should float above it and thus develop a crispy skin. Roast at 200 degrees in the oven for about 45 minutes, then the chicken skin is crispy and the vegetable cubes are cooked as well. Sprinkle everything with chopped parsley and serve in the dish or on the baking tray.

The intense lemon salt goes well with fish, but also with vegetables!

The lemons themselves, however, you must of course squeeze on the spot. You can freeze the juice and defrost it if necessary. This way you will have a long time from the lemons, which are always a little bit more expensive, but in the end considerably more valuable.

Serving: This goes well with a green leaf salad and fresh white bread, to the verschmurge

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