Roast chicken from the tray with lemon and potatoes

Ingredients for 4 servings:

• 1 large chicken
• 1 bunch of thyme
• 4 lemons
• 50 ml olive oil
• 10 potatoes
• pepper
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

First, prepare the potatoes. If you have small, young potatoes on hand, it’s enough to scrub them thoroughly and cut them in half. For large, stored potatoes, you can just as easily peel them and cut them into roughly equal-sized pieces, just like you would for boiled potatoes. Squeeze the lemons, reserving the peels. Place the potatoes in a freezer bag and season with salt and pepper. Strip the thyme from the stems and add it to the bag as well. Add the lemon juice and olive oil and mix well by kneading the bag. Let it marinate in the refrigerator. The length of time depends on your taste and time. If you’re in a hurry, only leave it until the chicken is cut up and prepared; if you have time, leave it overnight. Wash the chicken and cut it into portions. I always divide it into legs, wings, and the breast. Season the pieces with salt and pepper and place them on a baking sheet. Now arrange the potatoes around the chicken and pour the marinade over the meat. Place the tray in an oven preheated to 200°C and bake for about 45 minutes. The potatoes should be cooked through and slightly crispy on the outside, like baked potatoes.