Lemon chicken with garlic and herbs

Ingredients for 4 servings:

• 4 chicken legs
• 800 g potatoes
• 1 garlic bulb(s)
• 3 lemons
• 6 tbsp olive oil
• 1 rosemary sprig(s)
• 5 stalks of thyme
• 5 sprigs of oregano
• 4 stalks of basil
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Preheat oven to 200°C (top/bottom heat). Wash the chicken thighs and pat dry. Rub the thighs all over with salt and pepper. Wash the potatoes and cut into large wedges. Arrange the chicken thighs and potatoes on a large baking tray. Halve the garlic bulb and place the two halves on the baking tray. Wash the rosemary, thyme, and oregano, spin dry, and pick off any needles or leaves, then roughly chop them. Squeeze two lemons and slice the third. Mix the herbs, lemon juice, and olive oil in a bowl, season with salt and pepper, and then carefully and evenly spread everything over the chicken thighs and potatoes. Place the baking tray in the oven and roast for 40 minutes. Then place the lemon slices on the thighs and roast everything for another 15 to 20 minutes, until the potatoes are tender and the thighs are nicely browned. Arrange everything on plates and sprinkle with freshly picked basil.