Lemon Honey Chicken with Oven Vegetables and Risipisi

For the lemon honey chicken with oven vegetables and risipisi, preheat the oven to 190 °C (top/bottom heat). Prepare a marinade with lemon juice, honey, paprika powder and olive oil.

Wash and dry the chicken legs, brush them with the marinade and place them on a baking tray covered with baking paper. Roast in the oven for about 30 minutes on the lower third.

In the meantime, wash the vegetables and cut them into coarse pieces. Cut the truss tomatoes in half, but leave the cocktail tomatoes whole.

Mix the vegetables with some olive oil and season with salt and pepper. When the chicken has been in the oven for about 15 minutes, spread the vegetables around the chicken legs.

Cook the basmati rice in salted water according to the package instructions, mix with the frozen peas and keep warm. Grate the Parmesan cheese, press the garlic clove, finely chop the parsley and mix with the lemon zest.

Finally, pour this mixture over the finished roasted chicken legs and drizzle with lemon juice. Serve the chicken with the vegetables and risipisi.

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