Greek lemon chicken

Ingredients for 4 servings:

• 1.2 kg potatoes, waxy
• 6 cloves garlic
• 8 tbsp olive oil
• 1 small chili pepper(s)
• ½ lemon(s)
• 1 tsp fennel seeds
• 4 chicken legs
• 1 bunch parsley, flat
• 2 tbsp lemon juice
• salt and pepper
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 200°C. Wash, peel, and roughly dice the potatoes, and place them in a bowl. Peel the garlic cloves and toss with a little oil. Wash the chili pepper, halve it lengthwise, remove the seeds, and finely chop it. Roughly dice half of the washed lemon. Add the fennel seeds, whole garlic cloves, 4 tablespoons of oil, the chili, and the lemon to the potatoes and mix well. Season with salt and pepper and place in a shallow, ovenproof dish. Halve the 4 chicken thighs. Season the pieces with salt and pepper. Heat the remaining oil in a non-stick pan, fry the chicken pieces until golden brown all over, then arrange them on top of the potatoes, place them in the oven, and cook for about 50 minutes. Add a little water now and then if necessary. During this time, drizzle the chicken pieces with the liquid from the dish every now and then. Wash the parsley, shake it dry, and roughly chop it. Remove the dish from the oven, drizzle with lemon juice and serve sprinkled with chopped parsley.