3 whole chicken legs with skin
3 teaspoons of dijon mustard with seeds
200 ml of beer
1 bay leaf cut in half
1 crushed garlic clove
1 tablespoon butter
Black pepper q.s.
1. Place the chicken legs on an oven tray.
Season on both sides with salt and pepper.
Spread the legs evenly with the mustard.
2. Turn the meat over so that the skin is facing upwards.
Add bay leaves and crushed garlic.
Drizzle everything with a little lemon juice.
Add the beer and butter.
3. Place in a preheated oven at 190ºC and bake for approximately 35 minutes.
Half the time, drizzle the meat with the sauce.
4. After the roast chicken and the sauce, remove from the oven.
Sprinkle everything with the parsley.
Serve the chicken with sauerkraut and accompany to taste with boiled, sautéed or fried potatoes.