Greek Lemon Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 chicken legs
- 2 chicken breasts, loosened
- salt and pepper
- 4 lemon (s), untreated
- 1 clove garlic
- 0.25 liter ¼ olive oil
- 1 kg potato (s), floury cooking
- 500 g onion (s)
- 1 teaspoon thyme, dried
- 1 bunch parsley, smooth
- nutmeg
- sheep cheese
Print Recipe
Pin Recipe Instructions
- Season the chicken vigorously with pepper and salt and place in the oven`s drip pan. Squeeze the lemons (max. 1/4 l), mix with salt and pepper in a medium-sized bowl, add the squeezed garlic, then add the same amount of olive oil. Place the peeled potatoes in the marinade, turn occasionally, leave to stand for approx. 20 minutes. Peel the onions, cut into eighths and place them with the potatoes between the chicken.
- Pour the marinade over it, sprinkle with the dried thyme.
- Put the tray in the cold oven, heat it to 200 ° C and bake everything for about 1 1/2 hours until the potatoes are cooked.
- Sprinkle with fresh parsley just before serving.
- In addition: possibly sheep cheese, which is added about 10 minutes before the end of the cooking time (just needs to be warm)
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