Difficulty:[usr 2]
Cut the chicken into pieces (8). Marinate the chicken pieces for 24 hours in lemon juice with garlic and olive oil, add honey, lemon zest, bouquet garni and thyme.
Zest the lemons, squeeze them.
Peel, mince the garlic.
Cut the carrot into julienne strips, blanch in salted boiling water, drain, set aside.
Drain the chicken pieces, cook in a baking sheet at 200°C, baste with the maceration juice, turn over and add the rest of the maceration. Drain the chicken. Take the zest, cut into julienne strips, set aside.
Arrange 2 pieces of chicken on a warm plate. Put the filtered maceration juice in a sauté pan, whisk in the butter over low heat, add the carrot julienne and half the lemon julienne, check the seasoning.
Spread the sauce over the chicken with the juliennes, garnish with fried curly parsley and the rest of the lemon julienne.
Chef Hubert's creation
