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Transcript: INGREDIENTS 4 CHICKEN THIGH 4 GARLIC 1 PILL THE AVECREM 4. OF LEMON JUICE 2 TABLESPOONS OLIVE OIL PREPARATION 1. Rub the chicken quarters with the garlic, salt them and paint them with oil. Put remaining oil in the bottom of a baking dish. 2. Place chicken quarters on the tray, sprinkle with the juice of a lemon, put the crumbled bouillon cube over and cook for about 1 hour at 200 º C. At the time of roast chicken is irrigated several times with the sauce that is left in the tray. 3. When browned remove the sauce, trying to scrape whatever is stuck in the bottom of the pan, add the juice of one lemon and supplemented, if necessary, with a little hot water. Chicken is served fresh, served with a salad, baked potatoes or peppers. NOTE: In the table, we recommend removing the skin to make it lighter, since that's where almost all the fat you can have chicken LEMON ROASTED CHICKEN Double click anywhere & add an idea