Lemon Chicken with Green Pea Garnish
4 servings
40 minutes
Canned corn goes great with canned peas, both are carriers of a quiet sweetness. And, besides, it's just very beautiful.
1
Marinate the chicken in a mixture of lemon juice, grape seed oil, thyme, soy sauce, maple syrup, and honey for 20 minutes, occasionally massaging the drumsticks to help the marinade penetrate the meat.
- Chicken legs: 4 pieces
- Lemon: 4 pieces
- Grape seed oil: 50 ml
- Thyme: 4 stems
- Soy sauce: 1 tablespoon
- Maple syrup: 50 ml
- Honey: 1 teaspoon
2
In a hot skillet with a little water, sauté the green peas for 3 minutes. Then mix it with canned corn and set aside temporarily.
- Frozen green peas: 400 g
- Canned corn: 400 g
3
Bake red peppers in an oven preheated to 180 degrees for 15 minutes. Then peel them, remove the insides, and place them in a blender. Add tomato juice and randomly chopped onion, and blend into a puree.
- Red sweet pepper: 4 pieces
- Tomato juice: 100 ml
- Red onion: 1 head
4
Clean the chicken thighs from the marinade residue and place them on a baking sheet. Put the baking sheet in the oven preheated to 180 degrees for 30 minutes.
- Chicken legs: 4 pieces
5
Heat the side dishes before serving.