in Greece

Greek Chicken – Lemon Pan

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Ingredients for 4 servings:

  • 8 chicken legs
  • 1,000 g potatoes
  • 600 g onion(s), small
  • 5 lemon(s), untreated
  • 1 bunch of basil
  • 240 ml olive oil
  • 4 tsp thyme, dried
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 200 degrees Celsius. Peel potatoes. Peel onions. Thinly slice 1/4 lemon per person. Squeeze the remaining juice, measure the amount of juice, mix with an equal amount of olive oil, and season everything with salt, pepper, and thyme. Wash the basil, shake dry, and finely chop. Preparation: Dip the chicken thighs, potatoes, and onions in the lemon oil and then arrange them in a shallow baking dish or on a baking sheet. Pour the remaining lemon oil over the top and add the lemon slices. Cook the dish in the oven for about 50 minutes. Arrange the chicken thighs, potatoes, and onions on plates and sprinkle with basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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