Lemon chicken with vegetables from the oven

Ingredients for 4 servings:

• 4 large chicken thighs
• 4 large potatoes, with skin, quartered
• 6 large garlic cloves, unpeeled, crushed, then remove the skin
• 2 large lemons, quartered
• 1 bunch of fresh herbs, such as basil, thyme, rosemary
• 5 mushrooms, halved
• 1 large onion(s), cut into large pieces
• 5 small tomatoes, halved
• 5 tbsp olive oil
• 2 tsp salt

Instructions

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

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place all ingredients in a large, deep roasting pan and mix thoroughly with your hands (I wear rubber gloves) until the herbs and spices are evenly distributed. Then roast in the oven for about an hour. I like to add a little more salt, but that’s a matter of taste. The vegetables are also variable; I’ve also cooked it with carrots, zucchini, or parsnips.