Lemon Chicken with Pink Pepper

Rinse the chicken legs with water, dry them and cut them at the joint. Rinse the potatoes thoroughly, cut them in half or quarters lengthwise depending on their size. Pre-cook in boiling salted water for about 3 minutes.

Chop the lemon zest finely. Rinse and dry tarragon and chop 1 sprig. Mix well in a mortar with the lemon zest, pink pepper berries, salt and paprika powder. Peel the shallots and cut them in half. Squeeze the garlic in the bowl until smooth. Rinse and dry the rosemary sprig. Preheat the oven to 200 °C.

Season the chicken legs with the seasoning salt and let them stand for 15 minutes. Put the garlic, shallots, potatoes and the rosemary sprig in a roasting pan, place the chicken pieces on top, drizzle with 4 tablespoons of oil and cook everything together in the oven for about 1 hour.

Turn the meat again and again to the other side and baste with gravy.

5 minutes before the end of the cooking time, place the chicken pieces with the skin side up, switch the oven to the highest grill setting and grill the meat until golden brown. Remove, sprinkle with finely plucked tarragon leaves and bring to the table.

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