Baked Chicken with Garlic and Lemon

1. 1

   Divide the drumettes into two portions of four, and put in Ziplock bags.

2. 2

   Divide the amounts of shio-koji, lemon juice and garlic listed into two, and add a portion to each bag.

3. 3

   Rub the chicken through the bag, and leave it in the fridge for a half - full day to marinate.

4. 4

   Leave for a full day if possible.

5. 5

   Place the chicken skin-side down in the frying pan and cook over a low heat.

6. 6

   When browned, turn the chicken over, cover, and cook slowly over low heat.

7. 7

   Sprinkle on some herb salt to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.