Fruity oven-baked chicken with potatoes

Ingredients for 2 servings:

• 2 large chicken legs, 200 g
• 2 m.-large apples, red-green
• 300 g potato(s), waxy
• 1 lemon(s), (organic)
• 3 stalks thyme, fresh
• olive oil
• Salt
• Pepper, colorful

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) or 160 degrees Celsius (convection oven). Wash potatoes and apples. Peel potatoes. Core apples. Cut both into wedges and toss with a little olive oil, salt, and pepper. Grate lemon zest. Squeeze lemon juice. Drizzle some lemon juice over potatoes and apples. Line a roasting pan with baking paper. Arrange potatoes and apples on top. Divide thighs into upper and lower legs. Rub with salt, pepper, and lemon zest. Pick the leaves from a thyme sprig and mix into the potato mixture. Place chicken pieces on top of the potato mixture. Place the two remaining thyme sprigs on top. Bake on the middle rack for about 35 minutes, turning the chicken pieces twice. Serve with a green salad.