Garlic and lemon chicken with baked potatoes

Ingredients for 2 servings:

• 2 chicken legs
• 5 cloves garlic
• 1 lemon(s)
• 2 tsp thyme, dried
• 2 tbsp, heaped mustard, medium hot (slightly heaped)
• 10 tbsp sunflower oil
• salt and pepper
• 500 g potatoes
• 2 m.-sized onion(s)

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 35 minutes

Wash the chicken thighs, pat dry with kitchen paper, and separate them at the joint. Peel the garlic. Thinly slice 2 garlic cloves, finely chop the remaining cloves. Pierce the chicken pieces in several places with a knife and stud them with the garlic slices. Squeeze the lemon. Mix the lemon juice, thyme, mustard, sunflower oil, and chopped garlic to make a marinade. Season generously with salt and pepper. Pour the marinade over the chicken pieces and let it marinate for 2 hours or longer. Preheat the oven to 200°C (top/bottom heat). Remove the chicken pieces from the marinade, drain well, and place on a baking tray with high edges or in a casserole dish. Reserve the remaining marinade. Roast the chicken pieces in the hot oven on the middle rack for 15 minutes. Meanwhile, wash the potatoes, scrub them thoroughly with a kitchen brush (do not peel), and cut them into wedges about 1-2 cm thick. Peel the onions and also slice them into thin wedges. Mix the potatoes and onions thoroughly with the remaining marinade and add them to the chicken pieces after the first 15 minutes of cooking time. Roast for another 45 minutes (until the potatoes are tender). Serve with a green salad and white wine.