Summary

Ingredients

• 1 poulard (approx. 500 g)
• salt and pepper
• 5 lemon (total 1/8 l lemon juice and 1 lemon in slices)
• liter ⅛ olive oil
• 5 bulbs garlic
• 1 kg potato (s), small
• 3 sprigs rosemary
• Sage - leaves
• basil

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Instructions

1. Divide the poulard into 8 pieces, rub salt and pepper and spread on a deep baking sheet with the skin facing upwards. Pour lemon juice into a shaker beaker with the same amount of olive oil, season with salt and shake vigorously. Pour this marinade over the chicken pieces.
2. Brush the potatoes clean under running water and spread around the chicken on the baking tray. Place sprigs of rosemary and sage leaves 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. Cover the pieces of meat with the lemon wedges. Fry the chicken at 220 ° C for 45-60 minutes. Sprinkle finely chopped basil over the top before serving.
3. Green salad goes well with it.