Lemon chicken with potato wedges and cream sauce

Ingredients for 4 servings:

• 1.2 kg chicken thighs (chicken drumsticks)
• 600 g potatoes
• 2 lemons, untreated or organic
• 1 bunch of thyme
• 1 bunch rosemary
• 2 garlic cloves
• 6 tbsp olive oil
• salt and pepper
• 200 ml cream
• n. B. Flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

simple, quick-to-prepare dish

Marinate the chicken drumsticks in a shallow, ovenproof baking dish with half of the olive oil and the zest and juice of one lemon. Roll the lemon vigorously across the work surface a few times beforehand. Slice the second lemon and add it. Peel and roughly chop the garlic and add it. Chop the herbs and add them. Season with salt and pepper as desired. Return the marinated drumsticks to the refrigerator for a few hours. If time and patience are short, they can be used immediately. Wash the potatoes thoroughly and cut them into wedges. Place the baking dish with the marinated chicken drumsticks on a baking tray lined with baking paper. Arrange the potato wedges around the baking dish, drizzle with a little olive oil, and season with salt and pepper. Place the baking tray in an oven preheated to 200°C (fan oven) for 40 minutes. If you prefer your chicken drumsticks crispier, you can set the oven to top heat or grill for another 5 minutes after the time has elapsed and increase the temperature to 250°C – 300°C. The liquid in the casserole dish makes an excellent sauce. Simply pour the liquid into a small saucepan, bring to a boil, and thicken with the cream and a little flour. Season the sauce with salt and pepper, if desired.