Difficulty: 2/5
Cut the free-range chicken into 8 pieces. Marinate overnight (24 hours) in lemon juice, minced garlic, olive oil, wildflower honey, lemon zest, bouquet garni, and thyme branches for deep flavor infusion.
Zest and juice the lemons. Peel and mince the garlic.
Cut the carrot into fine julienne strips, blanch in boiling salted water, drain, and set aside.
Drain the marinated chicken pieces. Roast on a baking tray at 200°C, basting with the marinade juices. Turn halfway, adding remaining marinade. Drain excess liquid once cooked. Cut the reserved lemon zest into julienne strips and set aside.
Arrange 2 chicken pieces per warm plate. In a sauté pan, reduce the strained marinade over low heat, whisk in butter to emulsify, add carrot julienne and half the lemon zest julienne. Season to taste.
Spoon the glossy sauce over the chicken with the juliennes. Garnish with crisped curly parsley sprigs and remaining lemon zest julienne.
Created by Chef Hubert, this recipe showcases expert balance of citrus brightness, herbal notes, and subtle sweetness for an elegant dish.
