Poultry
Gluten-Free

Chicken with Lemon Draft

Name: Chicken with Lemon
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Ingredients: 5 whole chicken legs (split into drumsticks and thighs); 1½ tbsp light brown sugar; 5 onions (peeled and sliced into medium-thick rounds); 1 tsp table salt; 1 tsp sumac; 2 lemons (peel and white pith cut away, sliced)

Chicken legs I roast in a covered pot on a bed of caramelized onions, with sliced lemon and sumac, until golden and juicy.

Prep15 min
Cook1 hr 50 min
Total2 hr 5 min
KashrutMeat

What you need

Amount:×1

5 whole chicken legs, split into drumsticks and thighs
1½ tbsp light brown sugar
5 onions, peeled and sliced into medium-thick rounds
1 tsp table salt
1 tsp sumac
2 lemons, peel and white pith cut away, sliced

How I make it

Preheat the oven to 425°F (220°C).
Heat an oven-safe pot well over high heat.
Sprinkle the sugar over the bottom of the pot. When it melts, scatter in the onions and let them caramelize a little, until golden and translucent. No need to stir. Remove from the heat.
Pack the chicken pieces snugly into the pot. Sprinkle evenly with the salt and sumac and lay the lemon slices on top, seeds removed.
Cover the pot and roast for 1 hour.
Lower the oven to 350°F (180°C) and roast for about 40 minutes more, until the chicken is golden. If it's still pale, give it a few more minutes at high heat.

What I've learned

I serve each portion with a spoonful of the juicy onions from the bottom of the pot.
Sometimes I add a cup of cooked chickpeas to the pot.

Source: ChefEf (chefef.com)