Summary

Ingredients

• 1 large roast chicken (.3-.5 kg) or 6 chicken legs
• 3 bulbs garlic
• 1 organic lemon (s), sliced
• 100 ml lemon juice, freshly squeezed
• 100 ml olive oil, good
• Salt and pepper, black, freshly ground
• 2 sprigs rosemary
• 1 sprig thyme
• 1 sprig oregano
• 1 kg potato (s)
• some basil leaves

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Cut the chicken into nice portions or use chicken legs. Spread all parts skin up on a deep baking sheet or large baking dish. Rub the pieces well all around with salt and pepper.
3. Pour the lemon juice with the olive oil into a shaker or blender. Add 1 teaspoon of salt. Mix by shaking until the two liquids combine to form a creamy sauce or whisk creamy in a bowl with a whisk.
4. Pour half of this marinade over the chicken pieces. Brush or peel the potatoes cleanly under running water, cut into wedges if the specimens are larger, and spread around the meat on the tray. Place the salt and the sprigs of rosemary and thyme in between. Halve the garlic bulbs crosswise, with the cut surface facing down, around the chicken. Drizzle the rest of the marinade over all the ingredients.
5. Put the tray in the oven at 200 ° C and fry the chicken for about 40 minutes. Then place lemon slices on the pieces of meat and turn some garlic halves with the cut side up so that they brown slightly. Fry for another 15-20 minutes.
6. Sprinkle finely chopped fresh basil over the top before serving. Everyone presses the inside of the garlic onto the potatoes as they like, it tastes delicious and you don`t have a garlic plume afterwards!