· The next day arrange on a serving dish keeping the shape of the chicken pieces. Serve at room temperature.Tips
1. *I didn’t fry the chicken pieces. Instead I simply drizzled a little oil and lemon over them and cooked them in the oven for 35 minutes. The time depends on the thickness of your pieces. These were thick as you can see in the pictures. I could have sliced them a bit more thinly, methinks.2. I also didn’t have any rosemary so did without but fresh from the garden would have been nice. The other herbs were dried. Tarragon isn’t all that common here but you can find it if you look.3. I always use a jam jar for marinades or vinaigrettes: you just screw the lid on tight and shake it hard! Afiyet olsun!