Fresh and Tangy Lemon and Basil Chicken

You can marinate the chicken whole, but we recommend asking your butcher to divide the chicken into pieces.

Remove the skin from the chicken pieces and place them in an ovenproof dish. Drizzle them with the lemon juice and 45 ml oil.

Remove the peel from the squeezed lemons and, if you like, put it in the marinade.

Take 5 or 6 basil leaves, break them up with your hands (do not use a knife as the blade will oxidize the basil) and place them in the marinade.

Let the chicken marinate for a few hours.

After the marinating time has elapsed, boil a little water and immerse 20 g of basil leaves in it for a few seconds.

Drain the basil and immediately transfer it to a bowl with ice.

Now prepare the basil sauce by blending together the blanched basil leaves, the remaining fresh basil leaves, a few ice cubes used for the basil, the oil and a pinch of salt.

Blend everything until you have a smooth, light sauce.

Take back the pan with the chicken, add 3 peeled garlic cloves salt and bake in preheated oven at 200°C for about 1 hour. 

Serve the chicken with some of its sauce and a few slices of lemon.

Serve lying on top of some basil cream or sprinkle some on top before serving.