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INGREDIENTS |
• 1 baby chicken 400g-500g
Marinade
• 3 lemon confit
• 1 garlic clove
• 1 French thyme sprig
• 1 tbsp honey
• 2 tbsp olive oil
• 1 small green chili, deseeded
PREPARATION |
1. Ask your butcher to debone the baby chicken. Marinate the chicken overnight.
2. Remove the zest of lemon confit and then add all of the ingredients in a blender.
3. Blend until you have a smooth paste (3-4 minutes). Preheat the oven to 220°C.
4. Put the baby chicken in a tray with a little olive oil, skin side up and cook for
8-9 minutes.
5. Rest for 2 minutes and serve.