Summary

Ingredients

• 4 chicken legs
• 4 lemon (s)
• 8 tablespoon olive oil
• 2 cloves garlic)
• 6 onion (s), red
• 600 g potato (s)
• 4 sprigs rosemary
• 150 g sheep cheese
• 100 g olives
• Herbs, Italian
• salt and pepper

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Instructions

1. Squeeze the lemons, peel and finely chop the garlic. Mix the lemon juice with the olive oil, garlic and salt and pepper. Preferably directly in a large bowl. Wash the chicken legs, dry them and remove any visible fat. I always peel the entire skin off the chicken thighs so that the dish doesn`t get that powerful, but of course it tastes great on the skin too.
2. Preheat the oven to 200 degrees.
3. Brush a deep baking sheet with a little of the marinade (lemon juice and oil mixture). Then pull the chicken legs one after the other through the marinade and place them on the tray. Peel the onions and cut into large pieces, wash the potatoes and cut into wedges with the skin on. Put the onion and potato pieces in the marinade and then spread them on the baking sheet. Pour the rest of the marinade over it. Sprinkle with Italian herbs, I either use a ready-made herb mixture or whatever the herb garden or the spice rack has to offer. If available, place fresh rosemary sprigs on top of the dish and then put in the oven for 1 hour. Dice the sheep`s cheese and spread it over the dish together with the olives 15 minutes before the end of the cooking time.
4. And now to the name: The whole thing is called Ofentod, because unfortunately it makes the oven quite dirty due to the open cooking of the chicken legs. We always have the dish when the next oven cleaning is planned anyway.