Arabic lemon-garlic chicken with potatoes and onions

Ingredients for 4 servings:

• 1.6 kg chicken, cut into 6 pieces (or 8)
• 2 chicken thighs, additional
• 750 g potatoes, peeled and thinly sliced
• 750 g onion(s), also sliced
• 1 bulb(s) garlic, peeled and chopped
• 2 lemons, squeeze
• 1 cup chicken broth, strong
• 6 tbsp olive oil
• Salt
• Pepper, freshly ground
• possibly rosemary

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 180°C. Mix the chicken broth with lemon juice, oil, garlic, salt, and pepper. Rub a small portion of the mixture over the chicken, then mix the rest with the potatoes and onions in a large bowl. Place the potato and onion mixture in a large, shallow dish. Place the chicken pieces, except for the breast, on top of the potato mixture, and cook in the oven for approximately 40-45 minutes. Add the chicken breasts 20 minutes before the end of the cooking time and let them cook. If you add the breasts to the oven from the beginning, they will become too dry. You can add rosemary to the dish if you like. Serve the dish in the dish. The cooking time is reduced if you simply grate the potatoes and onions.