Summary

Ingredients

• 6 chicken breast fillet (s)
• Salt and pepper from the mill
• 4 lemon (s)
• 1 clove garlic
• 125 ml olive oil
• 1 kg potato (s), floury (e.g. Bintje)
• 500 g shallot (s)
• 1 teaspoon thyme, dried
• 1 bunch basil or flat leaf parsley

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Instructions

1. Season the chicken pieces vigorously with salt and pepper. Then place on the oven`s drip pan.
2. Squeeze the lemon. Mix the juice (it should be a good 1/8 l) in a medium-sized bowl with salt and pepper. Press the garlic clove through the press and add 1/8 l of olive oil
3. Stir in (the same amount as lemon juice).
4. Peel the potatoes, place them in the lemon oil marinade and turn them in it. Peel the onions as well.
5. Remove the potatoes from the marinade and distribute them with the whole onions between the poultry pieces. Pour the lemon-oil marinade over it and then sprinkle everything with the well-dried thyme.
6. Put the tray on the middle rail in the cold oven. Heat the oven to 200 degrees and bake everything for about 1 hour.
7. Just before serving, wash, finely chop the basil or parsley and sprinkle over it.